Creme de menthe,
green, *see directions
In large bowl combine flour, sugar, butter, eggs and syrup, beat until smooth. Pour batter into prepared pan. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely in pan on wire rack.
Mint Cream Center: In a small mixer bowl, combine the powdered sugar, butter and creme de menthe. (*Can substitute 1/2 to 3/4 teaspoon mint extract and 3 drops of green food color.) Spread Mint Cream Center on cake.
Cover cake, refrigerate for several hours.
Chocolate Glaze: In small saucepan over very low heat, melt the butter and chocolate chips. Remove from heat, stir until smooth. Cool slightly. Pour the chocolate glaze over cake, return to refrigerator. Cool for at least one hour before serving.
Preheat oven to 350. Grease 13 x 9 x 2 baking pan.