1 c. sugar
1/2 c. butter
4 eggs, beaten
1 c. flour
1/2 tsp. salt
1 tsp. vanilla
1 can chocolate syrup

Cream butter and sugar. Add eggs and vanilla, then flour with salt, then chocolate syrup. Pour into greased 13x9 inch pan. 350 degrees, 30 minutes. Cool.

MINT:

2 c. 10x sugar
1/2 c. butter
2-3 tbsp. creme de menthe

Cream butter, then add sugar and creme de menthe. Spread over chocolate cake layer. Let set.

GLAZE:

1 (12 oz.) bag chocolate chips
1/4 c. melted butter (1/2 stick)

Melt over low heat and stir. When cool pour over mint. Chill in refrigerator. Cut into bars.