1 c. butter
1 3/4 c. sugar
1/2 c. light corn syrup
1 tsp. vanilla
4 eggs, beaten well
4 sq. unsweetened chocolate (4 oz.)
2 3/4 c. cake flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. buttermilk
1/2 c. cointreau

Cream butter. Add sugar and beat 5 minutes. Add corn syrup and vanilla; mix well. Beat in eggs and melted chocolate. Mix together flour, soda, and salt. Add to chocolate mixture alternately with buttermilk and cointreau. Grease and flour one tube pan or 2 loaf pans; fill with batter. Bake at 325 degrees for 1 hour and 10 minutes. Pour 1/2 cup cointreau over top and bottom. Wrap in foil; hold for 2 days before eating.