1 c. all purpose flour
1/2 c. butter, softened
1 1/2 c. (16 oz.) Hershey's syrup
1 c. sugar
4 eggs

Heat oven to 350 degrees, grease rectangular pan 13 by 9 by 2 inches. Mix all above ingredients. Beat until smooth. Pour into pan. Bake 25 to 30 minutes (until top springs back). Cool in pan.

Mint cream center: 2 cups confectioners sugar, 1/2 cup softened butter, 2 tablespoons green creme de menthe liquor (or) 1 tablespoons water and 1/2 to 3/4 teaspoon mint extract and 3 drops green food coloring. Spread mint cream center on cake, cover and chill.

Chocolate topping: 6 tablespoons butter, 1 cup Hershey's semi-sweet chocolate chips. In small saucepan over low heat, melt butter and chips. Remove from heat and stir until smooth, cool. Pour chocolate topping over chilled dessert. Cover and chill at least 1 hour before serving.

Very rich dessert. Cut into small squares to serve.