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

MINT LAYER:

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

CHOCOLATE TOPPING:

6 tbsp. butter
1 c. Hershey mint chocolate chips or semi-sweet chocolate chips

Heat oven to 350 degrees. Grease 9 x 13 inch pan. In large mixing bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes or until top springs back. (Top may appear wet.) Cool in pan. Spread mint cream layer on cake. Cover and chill.

Mint Layer: In mixing bowl combine confectioners' sugar, butter, water, mint extract and food coloring. Beat until smooth. Spread over cooled cake.

Chocolate Topping: In small pan melt butter and chocolate chips until melted or 1 1/2 minutes in a microwave bowl in the microwave. Stir until smooth. Spread over mint layer. Serves 12.