1 c. flour
1 c. sugar
1/2 c. softened butter
4 eggs
1 – 16 oz. can Hershey’s syrup
Mint Cream Mixture:
2 c. powdered sugar
1/2 c. butter softened
1 T. water
1/2 tsp. mint flavoring
3 drops green food coloring
Chocolate topping:
6 T. butter
1 c. chocolate chips
Heat oven to 350. In bowl combine first 5 ingredients; pour into a greased 13 x 9 pan. Bake 25 – 30 minutes, or until top springs back when touched. Cool completely.
Mint cream mixture:
Blend ingredients together, then spread over baked cake.
Chocolate topping:
Melt 6 T. butter in saucepan; add 1 c. chocolate chips. Stir over low heat until melted. Spread over mint cream mixture. Cool and cut onto squares
