1 c. sugar
1 c. flour
1/2 tsp. salt
1/2 c. butter
1 tsp. vanilla
Eggbeaters (equivalent of 4 eggs)
16 oz. can Hershey's syrup

Mix cake ingredients together well but do not beat. Pour into greased 9 x 13 inch pan and bake at 350 degrees for 25-30 minutes. Cool completely.

MINT LAYER:

2 c. confectioners' sugar
1/2 c. butter
2 tbsp. creme de menthe
1-2 drops green food coloring

Blend mint layer ingredients together and spread over cooled cake.

GLAZE:

6 oz. semi-sweet chocolate bits
6 tbsp. butter

Melt glaze ingredients over very low heat then refrigerate for 20 minutes only. Pour and spread over mint layer carefully. Refrigerate until slightly firm and cut into 1 1/2 inch squares.