1 c. butter
2 c. sugar
1 tsp. vanilla
5 eggs
2 1/2 c. all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sour cream
1/4 c. light corn syrup
3/4 c. pecans, chopped
1 (8 oz.) milk chocolate bar
1/2 c. (5 1/2 oz. can) chocolate-flavored syrup

Cream butter, sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with sour cream to creamed mixture. Stir light corn syrup and pecans into 2 cups batter; set aside. Melt chocolate syrup over warm water; blend into remaining batter.

Pour into greased and floured 10-inch tube pan. Spoon corn syrup batter evenly over chocolate batter. Bake on middle rack of oven at 350 degrees for 45 minutes. Decrease temperature to 325 degrees without opening oven door and continue to bake 50 minutes until done. Cool cake in pan 1 hour; remove from pan and cool completely. Frost with cocoa frosting.

COCOA FROSTING:

1/3 c. butter
1/3 c. unsweetened cocoa
2 to 3 tbsp. milk
2 tbsp. corn syrup
1 tsp. vanilla
2 c. confectioners' sugar

Combine butter, cocoa, milk, corn syrup and vanilla in small mixer bowl. Add sugar; beat until smooth. Use to fill and frost 8 or 9 inch layer cake or 10- inch tube cake. Yield: 1 1/2 cups. Chopped pecans can be added to top.