1. Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan.

Cake:

1. Sift or whisk flour, corn starch, baking powder and salt together in a medium bowl; set aside. Beat butter in large mixing bowl until creamy. Add sugar and beat 2 to 3 minutes until light and fluffy. Beat in eggs, one at a time until blended. Whisk milk, corn syrup and vanilla in small bowl. Add dry ingredients to butter mixture alternately with milk mixture, mixing after each addition until combined.
2. Remove about 3 cups batter to a medium bowl. Stir cocoa and melted chocolate into this batter, using whisk or fork. Alternately spoon vanilla and chocolate batters into prepared pan. Use a large spoon to cut and twist through the batter to create marbled effect.
3. Bake 65 to 75 minutes until toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.

Chocolate Glaze:

1. Place chocolate chips, butter and vanilla in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan over medium heat (OR heat to boiling in microwave). Remove from heat; pour over chocolate, butter and vanilla. Cover; let stand several minutes until mixture can be whisked smooth and chocolate has melted completely. Cool until mixture is slightly thickened.
2. Pour glaze slowly over cooled cake, spreading gently to allow glaze to run down sides.