2 c. heavy cream, divided
3 egg yolks, slightly beaten
2 (8 oz.) pkgs. Baker's semi-sweet chocolate
1/2 c. Karo light or dark corn syrup
1/2 c. butter
1/4 c. confectioners sugar
1 tsp. vanilla

Line loaf pan with plastic wrap. Mix 1/2 cup cream and egg yolks. In 3-quart saucepan stir chocolate, corn syrup and butter over medium heat until melted. Add egg mixture and cook 3 minutes, stirring constantly. Cool to room temperature.

Beat remaining cream, sugar, and vanilla until soft peaks form. Fold into chocolate mixture until no streaks remain. Pour into pan. Chill in freezer 3 hours. Serve slightly thawed. Serve with whipped cream.