Fannie May Mint Chocolate Cake

• 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

1. Cream 1/2 cup (125 ml) butter, 1 cup (225 ml) granulated sugar and 4 eggs.
2. Add 1 tsp (5 ml) vanilla, 16 oz (448 grm).
3. can Hershey's chocolate syrup, 1 cup (225 ml) and 1 tbsp (15 ml) flour.
4. Mix well and pour into gresed 9 x 13 inch pan.
5. Bake 30 minutes at 350 degrees (175 C.).
6. Allow to cool.
7. 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.
8. Melt 1 cup (225 ml) chocolate chips with 6 tbsp (90 ml) butter until smooth.
9. Let this cool slightly.
10. 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.

butter, sugar, eggs, vanilla, chocolate syrup, flour, powered sugar, milk, peppermint, green food coloring, chocolate chips

Taken from online-cookbook.com/goto/cook/rpage/001699 (may not work)