1 stick butter
1 c. sugar
3 eggs, beaten well
1 lb. (16 oz.) can Hershey's chocolate syrup
1 c. plus 1 tbsp. flour
1/3 c. chopped nuts
1 tsp. vanilla

Cream sugar and butter. Add eggs. Mix and add syrup, flour, nuts and vanilla.

Bake at 350°F for 30 minutes in a 9 x 13-inch pan. Cool well.

Icing:

2 c. powdered sugar
4 tbsp. soft butter
2 tbsp. Carnation milk
1 1/2 tsp. peppermint flavoring
few drops green or red food coloring
2 sq. unsweetened chocolate, melted
2 tbsp. melted butter

Combine the powdered sugar, butter, milk, peppermint flavoring and food coloring. Spread on cake.

Mix the chocolate and melted butter. Drizzle over mint icing.

Serves 40 (2 x 3/4-inch squares).