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

Heat oven to 350 degrees. Grease rectangular pan, 13x9x2. In large bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan. Bake 25-30 minutes until top springs back when lightly touched. (Top may still appear wet.)

Cool completely in pan. Spread mint cream layer on cake (see below); chill. Pour chocolate topping over dessert (see below); cover. Chill; serve.

MINT CREAM LAYER:

2 c. confectioners sugar
1/2 c. butter, softened
1 tbsp. water
1/2 - 3/4 tsp. mint extract
3 drops green food color

Combine and beat until smooth.

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. Hershey's semi-sweet chocolate chips