INGREDIENTS :

1 teaspoon light-colored corn syrup
1/2 cup unsweetened cocoa powder1 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 cup shortening
2 teaspoon vanilla1 8-ounce package cream cheese, softened
1/4 teaspoon salt
2 ounces semisweet chocolate pieces
1-3/4 cups sugar
1 teaspoon vanilla
3 eggs
1-1/3 cups cold water
2-1/4 cups all-purpose flour
1 tablespoon margarine or butter
1/4 cup whipping cream
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 to 2 tablespoons milk
6-1/2 cups sifted powdered sugar
1/3 cup unsweetened cocoa powder

Method:

Preheat oven to 350 degree F. Grease and lightly flour two round cake pans or one baking pan; set pan(s) aside.

Stir together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

In a large mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating well after each.

Add the dry mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.

Bake for 30 to 40 minutes or until a wooden toothpick inserted near the center comes out clean.

For glaze, in a heavy saucepan combine chocolate and margarine or butter over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Set aside.

In another saucepan stir together whipping cream and corn syrup. Bring mixture to gentle boil. Reduce heat. Cook, uncovered, for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature.

For frosting, beat together the cream cheese, butter, and 2 teaspoons vanilla until light and fluffy.

Gradually add 2 cups sifted powdered sugar and cocoa powder, beating well. Gradually beat in remaining powdered sugar until smooth. Beat in milk if needed, to reach spreading consistency.

Cover and chill to store.