1/2 c. butter
1 (11.75 oz.) jar hot fudge ice cream topping
1 1/2 c. all-purpose or unbleached flour
1 1/2 c. sugar
1 c. mashed potato flakestsp. baking soda
3/4 c. buttermilk or sour milktsp. vanilla
2 eggs
1 c. finely chopped walnuts
1 (6 oz.) pkg. semi-sweet chocolate chips

GLAZE:

1/2 c. sugar
1/4 c. butter
1 1/2 tsp. light corn syrup or water
1/4 c. buttermilk or sour milk
1/4 tsp. baking soda
1/2 tsp. vanilla
2 tbsp. chopped walnuts

Heat oven to 350 degrees. Grease and flour a 13x9 inch pan.

In small saucepan over low heat, melt 1/2 cup butter and fudge topping, stirring constantly until smooth. Lightly spoon flour into measuring cup; level off.

In large bowl, combine flour and remaining cake ingredients except 1 cup walnuts and chocolate chips; beat at low speed until well blended. Add fudge mixture; beat 2 minutes at medium speed. By hand stir in 1 cup walnuts and chocolate chips. Pour batter into pan. Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted in center comes out clean.

In small saucepan, combine all glaze ingredients except vanilla and 2 tablespoons walnuts. Bring to boil over medium heat. Reduce heat; simmer 5 minutes or until light golden brown, stirring constantly. Remove from heat, stir in vanilla. Pour warm glaze over warm cake, spreading to cover. Sprinkle with 2 tablespoons walnuts. Serve warm or cool.