Ingredients
1 ¾ cups butter flavor all-vegetable shortening
3 cups granulated sugar
5 eggs
1 tsp. vanilla
3 ¼ cups all-purpose flour
1/2 cup unsweetened baking cocoa
1 tsp. baking powder
1/2 tsp. salt
1 ⅓ cups milk
1 cup miniature semi-sweet chocolate chips
1 cup miniature semi-sweet chocolate chips
1/4 cup butter flavor all-vegetable shortening
1 tbsp. light corn syrup
Preparation
Heat oven to 325 degrees. Grease and flour a 10-inch tube pan.
Combine shortening, sugar, eggs, and vanilla.
Beat at low speed with an electric mixer until blended, scraping the bowl constantly.
Beat on high speed for 6 minutes, scraping bowl occasionally.
Combine flour, cocoa, baking powder, and salt in a medium bowl.
Mix in dry ingredients alternately with milk to the shortening mixture, beating after each addition until batter is smooth.
Stir in chocolate chips and spoon into the pan.
Bake at 325 degrees for 75 to 85 minutes, or until a wooden pick inserted in the center comes out clean.
Cool on a wire rack for 20 minutes before inverting onto a serving dish to cool completely.
Combine all glaze ingredients in the top part of a double boiler over hot (not boiling) water, stirring frequently.
Alternatively, place ingredients in a microwave-safe bowl and microwave at 50% [Medium] for 1 minute 15 seconds. Repeat at 15-second intervals, as necessary.
Once everything is melted and smooth, let cool slightly.
Spoon over the cake and let stand until glaze is firm.
