Andes Mint Cake

Cake

1 cup flour
1 cup Sugar
4 Eggs
1 16 oz can Hershey's Syrup

Mix all ingredients together.  Pour into a greased 9x13 pan and bake at 350 for 25-30 minutes.

Filling

1 box Powdered Sugar
1 Tablespoon water
10 drops Green Food Color
1/2 cup Softened Butter
3/4 teaspoon Mint extract

Mix all ingredients together.  Add small amounts of water if necessary.  Spread over cooled cake and refrigerate until completely cooled.

Icing

3/4 cup Butter
2 cups Semi-Sweet Chocolate Chips

Melt over low heat until both are melted.  Let cool.  Pour over mint layer.  Refrigerate.

Enjoy!