Ingredients
1 cup flour
1/2 tsp baking soda
1 cup granulated sugar
1/2 cup margarine
3 Tbs water
18 oz Heshey’s semi-sweet chocolate chips, divided
2 tsp vanilla extract
3 eggs, slightly beaten
1 cup chopped pecans
GLAZE
1 cup whipping cream
2 cups Hershey’s semi-sweet chocolate chips
Preparation
Heat oven to 350^ F. Grease and flour 10" springform pan. Stir together flour and baking soda. Set aside. In saucepan, stir together sugar, margarine and water. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Remove from heat. Add 12 oz chocolate and vanilla. Stir until chocolate is melted and blended. Transfer to a mixing bowl. Cool completely (or refrigerate 30 minutes, stirring every 10 minutes). Gradually add eggs, beating well after each addition. Gradually add flour mixture, blending until smooth. Add nuts and remaining chocolate; blend thoroughly. Spread batter into prepared pan. Bake 35 to 40 minutes or until cake just begins to pull from the sides of the pan. Cool on wire rack for 10 minutes; remove from pan and cool completely. (I don’t think 10 minutes is long enough)
GLAZE In saucepan, stirring constantly over medium heat, heat cream until it comes to a boil. Remove from heat; add chocolate. Stir until chocolate is melted and smooth. Cool until room temperature, about 30 minutes. Spead glaze over top and sides of cake. Refrigerate until glaze hardens.
