- Cake:
- Crisco® Flour No-Stick Spray
- 1 cup Crisco® Pure Canola Oil or Crisco® Light Tasting Olive Oil
- 3 cups sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- 3 1/4 cups Pillsbury BEST® All Purpose Flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1 cup semi-sweet chocolate chips
- Glaze:
- 1 cup semi-sweet chocolate chips
- 1/4 cup Crisco® Butter Shortening
- 1 tablespoon light corn syrup
- Heat oven to 325 degrees F. Spray a 10-inch tube pan with flour no-stick cooking spray.
- Combine oil, sugar and vanilla in large bowl. Beat at low speed until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed 3 minutes, scraping bowl occasionally.
- Combine flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with milk to the egg mixture, beating well after each addition. Stir in 1 cup chocolate chips. Spoon batter into prepared pan.
- Bake 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving plate. Cool completely.
- For Glaze: Combine 1 cup chocolate chips, shortening and corn syrup in a microwave safe bowl. Microwave on MEDIUM for 1 minute; stir. Repeat at 15 second intervals, until just melted and smooth.
- Cool slightly. Spoon over cake. Let stand until glaze is firm.