½  cup  KARO light or dark Corn Syrup
 5 square  BAKERS' Semi-Sweet Chocolate [1 oz ea]
 ½  cup  Butter or margarine
 1  cup  Walnuts  [chopped]
 ¼  cup  Sugar
 3       Eggs
 1  tsp  Vanilla
 1  cup  Flour  [Unsifted]
 

Grease and flour a 9-inch layer cake pan.

In large saucepan bring corn syrup and butter to boil, stirring occasionally; remove from heat.

Add chocolate; stir until melted.

Add sugar, stir in eggs, one at a time, then vanilla, flour and nuts.

Pour into pan.

Bake in 350° oven 30 minutes or until cake tester inserted in center comes out clean.

Cool in pan 10 minutes.

Remove; cool completely on rack.

Prepare glaze; pour on top and spread on sides.  Let stand 1 hour.
 
 

CHOCOLATE GLAZE:

 3 square Semi-Sweet Chocolate [1 oz ea]
 1  tbl  Butter
 2  tbl  KARO Corn Syrup
 1  tsp  Milk

In small saucepan melt chocolate with butter over low heat, stirring often.

Remove from heat.  Stir in Karo corn syrup and milk.