Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.

Lightly Grease And Flour A 10" Tube Pan.

Shake Out The Excess Flour, And Set The Pan Aside.

2.

Place The Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, 1 To 2 Minutes.

Gradually Add The Sugar, And Beat Until Light And Fluffy, 2 To 3 Minutes.

Add The Eggs, One At A Time, Beating After Each Addition.

Set Aside.

3.

Unwrap The Chocolate Bars, Break Them In Half, And Place Them On A Glass Pie Plate In The Microwave On Medium Power For 1 To 1½ Minutes, Stirring Every 30 Seconds.

Fold The Melted Chocolate Into The Batter.

4.

Sift Together The Flour, Baking Soda, And Salt In A Large Bowl, And Add This To The Chocolate Batter Alternately With The Buttermilk, Beginning And Ending With The Dry Ingredients.

Add The Chocolate Syrup And Vanilla, And Stir Until Well Incorporated.

Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.

5.

Bake The Cake Until A Toothpick Inserted In The Center Comes Out Clean, 65 To 70 Minutes.

Remove The Cake From The Oven, And Place On A Wire Rack To Cool For 15 Minutes.

Run A Knife Around The Edges Of The Cake, And Then Give The Pan A Gentle Shake To Loosen The Cake.

Invert It Once And Then Again Onto The Rack So That It Cools Completely Right Side Up, About 1 Hour.

6.

Before Serving, Garnish The Top With Chopped Pecans And/Or Sifted Confectioners’ Sugar.

Slice And Serve.