1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
2. Beat butter and sugar in large mixer bowl until light and fluffy; blend in eggs and vanilla. Combine flour, 3 tablespoons cocoa, 1-1/8 teaspoons baking soda and salt; add alternately with buttermilk to butter mixture. Remove 1 cup batter and place in small bowl. Pour remainder of batter into prepared pan. Stir chocolate syrup, remaining 3 tablespoons cocoa and remaining 1/8 teaspoon baking soda into reserved 1 cup batter; pour over batter in pan. DO NOT MIX.
3. Bake 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Glaze with COCOA GLAZE. 12 to 16 servings.
1/4 cup HERSHEY'S Cocoa
3 tablespoons water
1 tablespoon light corn syrup
2 tablespoons butter or margarine
1 cup powdered sugar
1/2 teaspoon vanilla extract
Combine cocoa, water, corn syrup and butter in small saucepan. Cook, stirring constantly, over low heat until mixture thickens; remove from heat. Gradually add powdered sugar and vanilla; beat until smooth. 1 cup glaze.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.