CAKE:

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

Beat mixture until smooth. Pour into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 25-30 minutes. Top with spring back when touched and may appear slightly wet when done. Cool completely.

MINT CREME LAYER:

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

Beat until smooth. Spread over cooled cake. Chill.

CHOCOLATE TOPPING:

6 tbsp. butter
1 sm. pkg. mint chocolate chips

Melt in a small microwave-proof bowl by putting in microwave on high for 1-1 1/2 minutes. Pour over chilled cake and mint creme. Chill. Cut into 1-1 1/2 inch squares when chocolate topping is partially cooled (to room temperature).