Preheat oven to 350°F. Spray 9 in. x 13 in. pan with vegetable pan spray.

For cake, combine flour, baking soda and salt in small bowl; mix well. In microwave oven or on top of range over low heat melt chocolate and butter together; stir until chocolate is completely melted. Pour into large bowl. Add oil and sugar; beat with electric mixer until well blended. Beat in eggs, one at time. Combine water, coffee and vanilla. Add flour mixture alternately with water mixture, starting and ending with flour. Mix until smooth. Pour into prepared pan. Bake 32-35 minutes or until cake tests done. Remove cake to cooling rack. Cool 10 minutes. Remove from pan; cool completely.

For glaze, heat corn syrup and cream to boiling. Pour over chocolate. Allow to stand 3-5 minutes; mix until smooth. Stir in butter until smooth. Allow glaze to stand at room temperature until thickened, stirring occasionally. Spread glaze over top of cake. Allow to set at room temperature. Cut cake into 2-inch squares.