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

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inch. In large mixer bowl combine flour, sugar, butter, eggs and syrup. Beat until smooth. Pour into prepared pan. Bake 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan.

Spread Mint Cream Center on cake. Cover and chill. Pour chocolate topping over chilled dessert. Cover, chill at least 1 hour before serving.

MINT CREAM CENTER:

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

In small bowl, combine all ingredients. Beat until smooth.

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. semi-sweet chocolate chips

In small saucepan over low heat melt butter and chocolate chips. Remove from heat, stir until smooth. Cool slightly.