1 2/3 c. all purpose flour
1 1/2 c. sugar
1/2 c. Hersheys cococa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c. shortening
1 1/2 c. buttermilk or sour milk
1 tsp. vanilla

Heat oven to 350 degrees. Generously grease and flour 12 cup bundt pan. In a large mixer bowl; blend flour, sugar, cocoa, baking soda, baking powder and salt. Add remaining ingredients. Beat at low speed for 1 minute, scraping bowl constantly. Beat at high speed for 3 minutes scraping bowl. Pour into prepared pan, bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely. Drizzle with chocolate glaze. 12 to 16 servings.

CHOCOLATE GLAZE:

1/4 c. sugar
1/4 c. water
1 c. Hersheys Semi-Sweet chocolate chips

In small sauce pan, bring 1/4 cup sugar and 1/4 cup water to rolling boil. Stir with wire whisk until chips are melted and mixture is smooth. Cool until slightly thickened. About 2/3 cup glaze.