1 cup all-purpose flour             1 ½ cups (16 oz. can) HERSHEY’S Syrup

1 cup sugar                                4 eggs

• In large mixing bowl combine flour, sugar, butter, eggs and syrup; beat until smooth. Pour batter into greased pan.

• Bake 25 to 30 minutes or until top springs back when touched lightly.

• Cool completely in pan or wire rack.

2 cups powdered sugar         ½ cup (1 stick) softened butter or margarine

2 tablespoons green crème de menthe

• Beat in small mixing bowl until smooth

6 tablespoons butter or margarine              1 cup semi-sweet chocolate chips

• Heat in small saucepan over very low heat until melted. Remove from heat and stir until smooth. Cool slightly before pouring on cake

Spread MINT CREAM CENTER on cooled cake. Cover and refrigerate for 90 minutes.

Pour CHOCOLATE GLAZE over chilled desert. Cover and refrigerate for at least 1 hour before serving.