Chocolate Mint Layer Dessert

Cake:

1 cup all-purpose flour

1 cup sugar

1/2 cup butter, softened

4 eggs

1 1/2 cups Hershey’s Syrup

In large bowl combine flour, sugar, butter, eggs and syrup, beat until smooth. Pour into 9″ x 13″ pan that has been sprayed with non-stick spray. Bake in 350 degree oven for 25 to 30 mins (or until top springs back when lightly touched). Cool completely in pan. Spread Mint Cream on cake; cover and chill (about an hour). Remove from refrigerator and pour Chocolate Topping over chilled dessert. Cover layered dessert and chill for at least 1 hour more before serving.

Mint Cream Center:

2 cup confectioner sugar

1/2 cup butter, soften

1 Tbsp water

3/4 tsp mint extract

3 drops green food coloring

In small bowl, combine all ingredients and beat until smooth and even in color.

Chocolate Topping

6 Tbsp butter

1 cup semi-sweet chocolate chips

Melt butter and chocolate chips in small saucepan over very low heat. Stir until smooth and cool slightly.

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