1 pkg. Pillsbury Choc-Mint Cake Mix
1/3 butter, soft
1 egg

Base: Heat oven to 350 degrees, grease 13 x 9 inch cake pan. In large bowl combine all Base ingredients at low speed until crumbly. Press in bottom of pan and bake for 10 minutes. Remove and cool.

FILLING:

1 env. unflavored gelatin
1/4 c. boiling water
4 c. powdered sugar
1/2 c. butter, soft
1/2 c. shortening
1/4 tsp. peppermint extract
2-3 drops green food coloring

Filling: Dissolve gelatin in boiling water and cool. In bowl combine the gelatin mixture with 2 cups of powdered sugar. Add butter, shortening, peppermint extract and food coloring. Beat 1 minute until smooth. Blend in remaining powdered sugar. Spread filling over base.

FROSTING:

12 oz. pkg. semi-sweet chocolate chips
6 tbsp. butter