Chocolate Mayan Bundt Cake

Preheat oven to 350º F. Grease 12-cup Bundt pan.

Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.

Combine flour, cinnamon, baking soda, 1/2 teaspoon salt and cayenne pepper in small bowl. Beat brown sugar, granulated sugar, 3/4 cup butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Pour into prepared Bundt pan.

Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely. Transfer cake to serving platter.

Microwave remaining 1/3 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.

Place 1 1/2 cups powdered sugar in medium bowl. Form a well; pour in melted butter, whipping cream, pinch of salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached. Spoon chocolate glaze over top of cake. Let stand until glaze is firm.