• Cake
• 1/2 cup sugar
• 1 cup flour
• 1/2 cup butter
• 1 tsp vanilla
• 4 eggs beaten
• 1-16 oz can hershey syrup

• Mint layer
• 2 cups confectioner sugar
• 2 tbsp creme de menthe
• 1/2 cup butter

• Glaze
• 6 oz pkg semi sweet chocolate chips
• 6 tbsp butter

Mix all cake ingredients together and pour into a 9X13" pan or mini cupcake liners. Bake at 350 degrees for 35 minutes for cake or 12 minutes for mini cupcakes.

Mix the mint layer ingredients and spread over cooled cake. I use a pastry tube with a ribbon tip to spread over mini muffins.

Mix and melt the glaze ingredients together. Cool slightly before pouring over mint layer. An empty honey bear bottle works well for drizzling the chocolate. Refrigerate to set chocolate. Cut into triangles or squares when the chocolate has set. Decorate as desired. I like to use flowe tube in summer and leaf with red candy berries at Christmas.

* use butter only for mint layer and glaze as margarine will change the consistency and not set up well.

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