Tukyan Mint Chocolate

·                     1 CUP ALL PURPOSE FLOUR

·                     1 CUP SUGAR

·                     1/2 CUP SOFTENED BUTTER OR MARGARINE

·                     4 EGGS

·                     1-1/2 CUPS HERSHEY'S SYRUP

·                     MINT CREAM CENTER(RECIPE FOLLOWS)

·                     CHOCOLATE GLAZE(RECIPE FOLLOWS)

HEAT OVEN TO 350*

GREASE 13*9*2 INCH PAN

COMBINE FLOUR, SUGAR, BUTTER EGGS, AND SYRUP IN LG BOWL; BEAT UNTIL SMOOTH. 

POUR BATTER INTO PREPPED PAN.

BAKE FOR 25-30 MIN, UNTIL TOP SPRINGS BACK WHEN LIGHTLY TOUCHED IN THE CENTER OF CAKE. 

COOL COMPLETELY.  COVER WITH MINT CREAM CENTER. COVER AND REFRIGERATE. 

POUR CHOCOLATE GLAZE OVER CHILLED DESSERT. COVER AND REFRIGERATE. SERVE AFTER 1 HOUR CHILLED.

MINT CENTER:

COMBINE 2 CUPS 10X SUGAR, 1/2 CUP SOFTENED BUTTER OR MARGARINE AND 2 TBSP GREEN CREME DE MENTHE ( OR 1TBSP WATER PLUS 1/2 TO 3/4 TSP MINT EXTRACT AND 3 DROPS GREEN FOOD COLOR ).  BEAT UNTIL SMOOTH.

CHOCOLATE GLAZE:

MELT 6 TBSP BUTTER OR MARGARINE AND 1 CUP SEMI SWEET CHOCOLATE CHIPS OVER VERY LOW HEAT. 

REMOVE FROM HEAT; STIR UNTIL SMOOTH. 

COOL SLIGHTLY.