1/2 c. European-style cocoa powder
1/2 c. sugar
1 tsp. vanilla
1/4 c. light corn syrup

CAKE:

2 c. unsifted all-purpose flour
2/3 c. European-style cocoa powder
2 1/2 tsp. baking powder
1/4 tsp. baking soda
4 lg. eggs, room temperature
1 1/2 tsp. vanilla
1 c. milk
1 c. butter, softened

GLAZE:

1 pkg. (12 oz.) semi-sweet chocolate pieces
1 c. sour cream

Sauce: In small pan mix 1/2 cup cocoa powder with 1/2 cup sugar. Gradually stir in 1/2 cup hot water; stir in corn syrup. Cook mixture over low heat until mixture is almost boiling, stir constantly. Simmer 2 minutes. Remove from heat, stir in vanilla. Cool.

Cake: Preheat oven to 350 degrees. Grease and flour 12 cup Bundt pan. Set aside. On sheet of waxed paper combine flour, 2/3 cup cocoa, baking powder and 1 teaspoon salt. Set aside.

Beat butter in large bowl at medium speed until smooth. Gradually beat in sugar until mixture is light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. At low speed, alternately beat in flour mixture and mix until blended, beginning and ending with flour mixture.

Pour 2/3's of batter into prepared pan, spread evenly. Stir baking soda into fudge sauce. Blend fudge sauce into remaining cake batter. Pour fudge sauce mixture over batter in pan (do not stir mixes together). Bake 1 hour and 10 minutes until center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.

Glaze: In top of double boiler, over hot water, melt chocolate pieces. Remove pan from heat. Whisk in 1/8 teaspoon salt and the sour cream until blended. Place cake in serving dish, cover with glaze. Decorate with whipped cream. Serves 12.