HEAT oven to 325ºF. Coat 10-inch tube pan with no-stick cooking spray. Dust with flour.
COMBINE oil, sugar and vanilla in large bowl. Beat with mixer on 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 buttermilk to the egg mixture, beating well after each addition. Stir in 1 C. 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 C. 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.
Nutrition
Serving size
(1 slice, 1/16 of cake)
Calories 410
Calories from Fat110g
Total Fat 12g
Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 65mg
Sodium 150mg
Potassium 0mg
Total Carbohydrates 75g
Dietary Fiber 3g
Sugars 51g
Protein 7g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
