Chocolate Mint Dessert

1 C. Flour
1 C. Sugar
1/2 C. butter
4 eggs
16 oz. Can Hershey Syrup

1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.

2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread Mint Cream Center on cake. Cover; refrigerate. Pour Chocolate Topping over chilled dessert. Cover; refrigerate at least 1 hour before serving.

Mint Cream Center

2 C. Confection Sugar
1/2 C. Butter
1 T. Water
1/2 to 3/4/ t. mint extract
3 drops green food coloring

Combine all ingredients, beat until smooth.

Chocolate Topping

6 T.Butter
1 C. Hersheys semi-sweet chips

In small pan over very low heat melt chocolate chips and butter. Remove from heat, stir until smooth. Cool slightly.

Thanks, Linda's Mom, for this recipe emailed for the "Christmas Recipe Exchange Chain Letter!"