3 c. unsifted flour
1 tbsp. baking powder
1 tsp. salt
1 c. butter, softened
2 c. firmly packed brown sugar
1 tbsp. vanilla extract
4 eggs
1 c. milk
1 (12 oz.) pkg. (2 c.) semi-sweet chocolate pieces, divided

CHOCOLATE GLAZE:

1/2 c. (3 oz.) semi-sweet chocolate pieces (reserved from 12 oz. pkg.)
1/4 c. boiling water
1 c. sifted confectioners' sugar

In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, brown sugar and vanilla extract; beat until creamy. Add eggs, one at a time, beating well after each addition.

Alternately blend in flour mixture with milk. Stir in 1 1/2 cups semi-sweet chocolate. Spoon batter evenly into well-greased and floured 10 inch Bundt pan or tube pan.

Bake in preheated 350 degree oven for 60 minutes. Cool 15 minutes. Remove from pan. Cool completely.

In blender container, combine remaining 1/2 cup semi-sweet chocolate pieces and boiling water; process at high speed until smooth. Gradually blend in confectioners' sugar; process until smooth.

Refrigerate 20 minutes or until desired consistency. Pour chocolate glaze over top. Let glaze set at room temperature 15 minutes before serving Serves 8 to 10.