1 c  All-purpose flour

      1 c  Sugar

    1/2 c  Butter or margarine

           -- softened
      4    Eggs

      1 cn (16-oz.) Hershey's Syrup

           MINT CREAM CENTER
           --(recipe follows)
           CHOCOLATE GLAZE
           --(recipe follows)
  Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
  large mixer bowl, combine flour, sugar, butter, eggs and syrup; beat
  until smooth. Pour batter into prepared pan. 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 GLAZE over chilled dessert. Cover;
  refrigerate at least 1 hour before serving. Cover; refrigerate leftover
  dessert. About 12 servings.
  MINT CREAM CENTER: In small mixer bowl, combine 2 cups powdered sugar,
  1/2 cup (1 stick) softened butter or margarine, and 2 tablespoons green

  creme de menthe*; beat until smooth.
  * 1 tablespoon water, 1/2 to 3/4 teaspoon mint extract and 3 drops green
  food color may be substituted for creme de menthe.
  CHOCOLATE GLAZE: In small saucepan over very low heat, melt 6
  tablespoons butter or margarine and 1 cup Hershey's Semi-Sweet Chocolate
  Chips. Remove from heat; stir until smooth. Cool slightly.
  Chocolate Mint Triangles: Cut dessert into about twelve 3-inch squares;
  cut each square diagonally into halves. About 24 triangles.
  Double Chocolate Mint Dessert Hershey's Mint Chocolate Chips may be
  substituted for Hershey's Semi-Sweet Chocolate Chips in Chocolate
  Topping. Omit creme de menthe in Mint Cream Center.
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master compatible format by: Karen Mintzias