St. Patrick's Chocolate Mint Dessert

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup (1 stick) butter or margarine,
  
• softened
• 4 eggs
• 1-1/2 cups (16-oz. can) chocolate syrup
• MINT CREAM CENTER(recipe follows)
• CHOCOLATE GLAZE(recipe follows)

Directions:
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 com-
pletely in pan on wire rack. Spread MINT CREAM
CENTER on cake. Cover; refrigerate. Pour CHOCO-
LATE GLAZE over chilled dessert. Cover; refriger-
ate at least 1 hour before serving. Cover; refrigerate
leftover dessert. About 12 servings.

MINT CREAM CENTER: Combine 2 cups powdered
sugar, 1/2 cup (1 stick) softened butter or margarine
and 2 tablespoons green creme de menthe (OR 1 table-
spoon water plus 1/2 to 3/4 teaspoon mint extract and
3 drops green food color may be substituted for creme
de menthe) in medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 tablespoons butter or mar-
garine and 1 cup semi-sweet chocolate chips in small
saucepan over very low heat. 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: mint chocolate
chips may be substituted for semi-sweet chocolate chips
in chocolate topping. Omit creme de menthe in Mint
Cream Center.