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Ingredients

½ cup butter, softened 1 cup white sugar 4 eggs, room temperature 16 ounces chocolate syrup 1 teaspoon vanilla extract 1 cup all-purpose flour ½ teaspoon salt 2 cups confectioners' sugar, sifted ½ cup butter ¼ cup creme de menthe liqueur 1 cup semisweet chocolate chips 6 tablespoons butter

Nutrition Info

588.4 calories carbohydrate: 81.2 g cholesterol: 117.9 mg fat: 27.5 g fiber: 2.1 g protein: 4.8 g saturatedFat: 16.6 g servingSize: - sodium: 299.3 mg sugar: 63.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9-inch baking pan.
Cream 1/2 cup butter with 1 cup white sugar. Beat in the eggs one at a time, mixing after each until fully incorporated. Stir in the chocolate syrup and vanilla. Mix in the flour and salt, stir until just combined. Pour the batter into the prepared pan.
Bake in the preheated oven until a tester comes out clean, about 30 minutes. Let cake cool completely before frosting.
To Make Mint Layer: Combine the confectioners' sugar and 1/2 cup butter, beat with an electric mixer until smooth. Pour in the creme de menthe syrup, blend until incorporated. Spread over the top of the cooled cake.
To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. Let cool slightly, then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve. Keep cake refrigerated.

1 13x9-inch cake

Delicious! The combination of mint and chocolate is always a sure-fire pleaser.