Source:

Darlene Stanley of Kouts IN

Serves/Makes:1 9 x 13 inch pan

Ingredients

• 1 cup (225 ml) plus 6 tbsp (90 ml) unsalted butter
• 1 cup (225 ml) granulated sugar
• 4 eggs
• 1 tsp (5 ml) vanilla
• 16 oz (448 grm). can Hershey's chocolate syrup
• 1 cup (225 ml) plus 1 tbsp (15 ml) flour
• 2 cups (475 ml) powered sugar
• 2 tbsp (30 ml) milk
• 1 tsp (5 ml) peppermint extract
• green food coloring
• 1 cup (225 ml) chocolate chips

Preparation

• Cream 1/2 cup (125 ml) butter, 1 cup (225 ml) granulated sugar and 4 eggs.
• Add 1 tsp (5 ml) vanilla, 16 oz (448 grm). can Hershey's chocolate syrup, 1 cup (225 ml) and 1 tbsp (15 ml) flour.
• Mix well and pour into gresed 9 x 13 inch pan.
• Bake 30 minutes at 350 degrees (175 C.).
• Allow to cool.
• Topping # 1:
• Beat 2 cups (475 ml) powered sugar, 1/2 cup (125 ml) butter, 1 tsp (5 ml) peppermint extract and a few drops green food coloring, then spread over cooled cake and refrigerate until cold.
• Topping # 2:
• Melt 1 cup (225 ml) chocolate chips with 6 tbsp (90 ml) butter until smooth.
• Let this cool slightly.
• After cooled but still warm so you can spread it easy, spread on top of the first layer of frosting then refrigerate until completely cooled.

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