| 1 | Cake: pour boiling water over the unsweeteend chocolate. |
| 2 | Do not stir. |
| 3 | Set aside to cool to lukewarm. |
| 4 | Cream sugar and butter with an electric mixer until smooth. |
| 5 | Beat in eggs and vanilla. |
| 6 | Pour water off chocolate into a measuring cup and reserve. |
| 7 | Blend melted chocolate into butter mixture. |
| 8 | Combine dry ingredients and add to butter mixture alternately with water drained from chocolate. |
| 9 | Beat at low speed after each addition. |
| 10 | Stir in the chips. |
| 11 | Pour batter into a well-greased 12-cup bundt pan. |
| 12 | Bake in a 350°F. oven for 50 to 55 minutes or until cake tests done. |
| 13 | Cool 15 minutes and remove from the pan. |
| 14 | Cool completely. |
| 15 | When completely cool, spoon chocolate glaze over entire cake. |
| 16 | Refrig- erate until glaze is firm. |
| 17 | Drizzle peanut butter glaze over chocolate glaze. |
| 18 | Refrigerate until ready to serve. |
| 19 | Chocolate glaze: combine butter, water, corn syrup, and vanilla in a skillet. |
| 20 | Heat to boiling. |
| 21 | Add chocolate. |
| 22 | Cover and let stand five minutes. |
| 23 | Remove lid and stir mixture until smooth. |
| 24 | Stir in sugar until blended. |
| 25 | Chill ten minutes or until glaze is of spreading consistency before spooning over the cake. |
| 26 | Peanut butter glaze: combine all ingredients in a small bowl and blend well. |
