Fudge-Nut Brownie Cake

1/2 C dark corn syrup
1/2 C butter or margarine
1 C semisweet chocolate morsels
1/2 C sugar
3 eggs
1 tsp vanilla extract
1 C all-purpose flour
1 C chopped walnuts
Glaze:
2/3 C semisweet chocolate morsels
2 Tbsp butter or margarine
4 Tbsp dark corn syrup
2 tsp milk
chopped nuts and fresh raspberries for topping

Grease and flour 9" round cake pan. Combine corn syrup and butter in saucepan; bring to a boil, stirring continually. Add chocolate and stir until melted. Remove from heat. Add sugar, eggs, and vanilla. Stir until well combined. Blend in flour and walnuts. Preheat oven to 350. Pour mixture into prepared pan. Bake until toothpick inserted in center comes out clean, about 30 minutes. Cool in pan 10 minutes. Loosen cake edges; turn onto rack and cool. Combine glaze ingredients (except milk) in saucepan; cook over low heat until chocolate melts. Remove from heat; stir in milk. Pour glaze over cake. Let stand. Top with nuts and berries.