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.
Mmmm this sounds so good!big smiles!