Chocolate mint dessert

1. Heat oven to 350° F. Greasei 13x9x2-inch baking pan. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth.
2. Pour batter into prepared pan. Bakei 25 to 30 minutes or until top springs back when touched lightly in center.
3. Cool completely in pan on wire rack.
4. Spread MINT CREAM CENTER on cake.
5. Cover; refrigerate.
6. Pour CHOCOLATE GLAZE over chilled dessert.
7. Cover; refrigerate at least 1 hour before serving.
8. Cover; refrigerate leftover dessert.
9. About 12 servings.
10. 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 tablespoon 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.
11. CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S Semi-Sweet Chocolatei Chips in small saucepan over very low heat.
12. Remove from heat; stir until smooth.
13. Cool slightly.
14. CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves.
15. About 24 triangles.
16. DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Minti Chocolate Chips may be substituted for HERSHEY'S Semi-Sweet Chocolate Chips in Chocolate Toppingi.
17. Omit creme de menthe in Mint Creami Center.
18. Recipe reprinted with permision from Hershey's Kitchens.