Source: Campbell's Recipes

Glazed Chocolate Pound Cake
If you like chocolate, you will love this cake. It's so easy to make, and one-bite will make this one of your go-to recipes.
Serves: 16 servings
Prep Time: 30 minutes
Cook Time: 1 1/2 hours


Vegetable cooking spray with flour
1 cup Crisco® pure canola oil
3 cups sugar
1 teaspoon vanilla extract
5 eggs
3 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
1 package (12 ounces) semi-sweet chocolate pieces (2 cups)
1/4 cup Crisco® butter flavor all vegetable  shortening
1 tablespoon light corn syrup

Heat the oven to 325ºF. Spray a 10-inch tube pan with the cooking spray.
Beat the oil, sugar and vanilla in a large bowl with an electric mixer on low speed until blended, scraping the bowl constantly. Add the eggs, one at a time and beat well after each addition. Beat on high speed for 3 minutes, scraping the bowl occasionally. Stir the flour, cocoa, baking powder and salt in a medium bowl. Add the dry ingredients alternately with the buttermilk, beating after each addition until the batter is smooth. Stir in 1 cup chocolate pieces. Spoon the batter into the prepared pan.
Bake for 1 hour, or until a toothpick inserted in center of the cake comes out clean. Cool the cake on a wire rack for 20 minutes. Invert the cake onto a serving plate and cool completely.
Stir the remaining chocolate pieces, shortening and corn syrup in a medium microwave-safe bowl. Microwave on MEDIUM (50% power) for 1 minute. Stir the chocolate mixture. Repeat at 15 second intervals, if necessary, just until the chocolate is melted and the mixture is smooth. Cool the chocolate mixture slightly and spoon over the cake. Let stand until the glaze is firm.