1/2 c. light Karo syrup
1/2 c. butter
5 sq. semisweet chocolate
3/4 c. sugar
3 eggs
1 tsp. vanilla
1 c. flour
1 c. walnuts, chopped
1 c. raspberries
3 whole raspberries for garnish

CHOCOLATE GLAZE:

2 sq. semisweet chocolate
1 1/2 tbsp. light Karo syrup
1/2 tbsp. butter

RASPBERRY GLAZE:

1/4 c. raspberries, mashed and sieved
3 tbsp. light Karo syrup
1 tsp. corn starch
1 tbsp. water

Line bottom of 8 inch springform pan with baking parchment. Grease sides. Flour lightly. In large saucepan, bring corn syrup and butter to a boil, stirring occasionally. Remove from heat. Add chocolate, stirring until melted. Add sugar. Stir in eggs, one at a time. Stir in vanilla, flour and nuts. Mash berries. Sieve if desired. Stir into batter. Pour into pan. Bake at 350 degrees for 30-40 minutes until cake tester comes out clean. Cool in pan 10 minutes. Remove. Cool completely on rack.

To prepare chocolate glaze, melt chocolate, butter and Karo syrup in saucepan over low heat, stirring often.

To prepare raspberry glaze, put raspberries and Karo syrup in saucepan. Mix corn starch with water. Add to saucepan. Bring to boil, stirring until thickened. Pour chocolate glaze onto cake top. Spread onto sides. Swirl the raspberry glaze into the chocolate glaze.