1 cup flour
1 cup sugar
1/2 cup (1 stick) butter OR margarine, softened
4 eggs
1 1/2 cups hershey’s syrup
mint cream center (recipe follows)
chocolate glaze (recipe follows)

heat oven to 350 degrees. grease a 13″x9″x2″ baking pan.

combine flour, sugar, butter, eggs and syrup in a large bowl; beat until smooth. pour batter into prepared pan.

bake 25-30 minutes or until top springs back when touched lightly in the center. cool completely in the pan on a wire rack. spread MINT CREAM CENTER on cake. cover; refrigerate. pour CHOCOLATE GLAZE over chilled dessert. cover; refrigerate at least 1 hour before serving. cover and refrigerate leftover dessert.

makes about 12 servings

MINT CREAM CENTER: combine 2 cups 10x sugar, 1/2 cup (1 stick) softened butter OR margarine and 2 tbs green crème de menthe (OR 1 tbs water plus 1/2-3/4 tsp mint extract and 3 drops green food color may be substituted for  crème de menthe) in a medium bowl; beat until smooth.

CHOCOLATE GLAZE: melt 6 tbs butter OR margarine and 1 cup semi-sweet chocolate chips in a small saucepan over very low heat. remove from heat; stir until smooth. cool slightly.