1 c. flour
1 c. sugar
1/2 c. butter, softened
4 eggs
1 1/2 c. (16 oz. can) chocolate syrup

MINT LAYER:

2 c. confectioners' sugar
1/2 c. butter
1 tbsp. water
1/2 tsp. mint extract
Food coloring (opt.)

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches. In large mixer bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan, bake 25 to 30 minutes or until top springs back when lightly touched. (Top may appear wet.) Cool completely in pan.

Spread Mint Cream Layer on Cake, chill. Pour chocolate topping over top. In small mixer bowl combine all ingredients and beat until smooth.

CHOCOLATE TOPPING: In micro-bowl melt 6 tablespoons butter and 1 cup mint chocolate chips at HIGH (100%) for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth. Spread over the mint layer. Serves 12.