½ cup (plus 4 tablespoon for glaze) dark corn syrup
½ cup (plus 2 tablespoon for glaze) margarine
1 cup (plus ¾ cup for glaze) semisweet chocolate morsels
½ cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoon milk
1 cup (plus ¼ cup for topping) chopped walnuts
1 cup fresh raspberries for topping
Grease and flour a 9-inch round cake pan.
Combine corn syrup and margarine in a saucepan.
Bring to a boil and stirring continually.
Add chocolate morsels and stir until melted.
Remove from heat. Add sugar, eggs and vanilla.
Stir until well combined. Blend in flour and walnuts.
Preheat oven to 350ºF.
Pour mixture to prepared pan.
Bake until a toothpick inserted in center comes out clean, about 30 minutes.
Cool in pad for 10 minutes.
Loosen cake edges and turn out onto a rack to cool completely.
For glaze combine chocolate, margarine and corn syrup in a sauce pan.
Cook over low heat until chocolate melts.
Remove from heat and stir in milk.
Pour glaze over cake.
Let stand and top with nuts and berries.