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

Heat oven to 350 degrees. Grease 9 x 13 inch pan. In large bowl, combine flour, sugar, butter, eggs, and syrup. Beat until smooth. Pour into pan. Bake 25 to 30 minutes 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. powdered sugar
1 tbsp. water
3 drops green food coloring
1/2 c. soft butter
1/2 to 3/4 tsp. mint extract

In a small bowl, beat all ingredients until smooth. Spread on cake.

CHOCOLATE TOPPING:

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

Over low heat, melt butter and chips. Remove from heat. Stir until smooth. Cool slightly. Spread on top of first 2 layers.