1 c. flour
1/2 c. butter, softened
1 (16 oz.) can chocolate syrup
1 c. sugar
4 eggs

Combine and beat until smooth. Pour into greased 9 x 13 inch pan. Bake 25-30 minutes or until top springs back when touched lightly. Cool completely in pan.

MINT CENTER:

2 c. powdered sugar
1/2 c. butter, softened
1 tbsp. water
1/2-3/4 tsp. mint extract
Green food coloring

Combine and beat until smooth. Spread on cooled cake. Cover and chill.

CHOCOLATE TOPPING:

Melt and stir until smooth: 6 tbsp. butter

Cool slightly and spread over chilled layers. Chill at least 1 hour before cutting.