Double Chocolate Mint Cake

1 cup self-rising flour
1 cup sugar
1/2 cup margarine, softened
4 eggs
1 1/2 cups Hershey's syrup

Heat oven to 350 degrees. Grease 13" x 9" pan. IN a large bowl, beat flour, sugar, margarine, eggs, and syrup until smooth. Pour into pan. Bake 25 - 30 minutes or until top springs back when lightly touched. Cool completely in pan. When cool, spread mint cream layer on cake. Chill. When chilled pour chocolate topping on top. Cover and chill.

Mint Cream Layer:

2 cups confectioner's sugar
1/2 cup margarine, softened
1 Tbs. water
1/2 tsp. mint extract
3 drops green food coloring

Combine and beat until smooth.

Chocolate Topping:

6 Tbs. margarine
1 cup semi-sweet chocolate chips

In a small microwave bowl, melt margarine and chocolate chips at HIGH for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.