1 cup sugar 1/2 cup (1 stick) butter, softened 4 eggs, beaten 1 cup flour 1/2 teaspoon salt 1 teaspoon vanilla 1 16-ounce can Hershey chocolate
Beat ingredients with electric mixer. Spoon into greased and floured 10x15x2-inch jelly roll pan. Bake in preheated 350oF oven for ½ hour. Check at 25 minutes. Cool completely before spreading with mint layer.
Mint Layer Ingredients:
2 cups powdered sugar 2 tablespoons crème de menthe liqueur 1/2 cup (1 stick) soften butter
Beat mixture until light and fluffy. Spread on cooled chocolate cake. Refrigerate until firm. Spread with glaze.
6-ounces semi-sweet chocolate chips + 1/3 cup more 1/4 cup plus 2 tablespoons butter
Melt together over low heat and spread over chilled mint layer.
Store in refrigerator until needed. Cut into bars to serve. They also freeze well.