1 c. butter, softened1 1/2 c. sugar
1 c. buttermilk
1/2 tsp. baking soda
2 1/2 c. flour
2 (4 oz.) bars sweet baking chocolate, melted and cooled
1 c. chocolate syrup
2 tsp. vanilla
1 1/2 c. semi-sweet chocolate mini-morsels
4 oz. white chocolate, chopped
2 tbsp. plus 2 tsp. shortening
- Preheat oven to 300 degrees. Heavily grease and flour 10 inch Bundt pan. Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each.
- Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour. Add melted chocolate, chocolate syrup and vanilla; mix well. Stir in 1 cup of mini-morsels.
- Turn into prepared pan and bake 1 hour and 15-20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto serving plate - allow to cool completely.
- Combine white chocolate and 2 tablespoons of shortening in top of double boiler. Cook over low heat until melted. Remove from heat. Using a spoon, drizzle mixture over cooled cake. Melt 1/2 cup mini morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool; drizzle over white chocolate.