Ingredients for Cake Bottom Layer:

• 1 stick butter, softened
• 1 c. sugar
• 4 eggs
• 1 (16 oz.) can Hershey's chocolate syrup
• 1 c. plus 1 tbsp. flour
• 1 tsp. vanilla

Ingredients for Cake Middle Layer:

• 1 stick butter, softened
• 2 c. sifted powdered sugar
• 2 tbsp. milk
• 1 tsp. peppermint or mint extract
• 2 or 3 drops green food coloring

 Ingredients for Cake Top Layer:

• 6 tbsp. butter
• 1 c. chocolate chips

Instructions: To make cake, cream butter and sugar until light and fluffy. Add eggs, one at a time and beat after each addition. Add vanilla, chocolate syrup and all flour. Beat until smooth. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 minutes. Cool completely. Cake will flatten and pull away from the sides of pan as it cools.

Make middle layer by beating together butter, powdered sugar, milk, mint extract and food coloring. Spread over the cooled cake and refrigerate for at least one hour.

To make top layer, melt butter and chocolate chips in a pan. When mixture has cooled, spread it over the green layer and refrigerate. Let the cake stand at room temperature for about an hour before cutting.

*NOTE: If you cannot find Hershey’s syrup in a can, you can use Hershey’s bottled syrup.

**These can be made ahead of time, cut and placed into cupcake papers and frozen. Defrost and place raspberry, mint leaf or any other fruit you like on top and serve.

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