1 c Butter, softened -chocolate, melted and
1 1/2 c Sugar -cooled
4 ea Eggs 1/3 c Chocolate syrup
1/2 t Baking soda 2 t Vanilla extract
1 c Buttermilk 4 oz White chocolate, chopped
2 1/2 c Flour, all-purpose 2 T Shortening plus 2 tsp
1 1/2 c Semi-sweet chocolate mini -shortening divided
-morsels divided Chocolate and white
2 ea Bars sweet baking -chocolate leaves, optional
Cream butter in a large mixing bowl; gradually add sugar, beating
well at medium speed of an electric mixer. Add eggs, one at a time,
beating after each addition. Dissolve soda in buttermilk, stirring
well. Add to creamed mixture alternately with flour, beginning and
ending with flour. Add 1 cup mini-morsels, melted chocolate,
chocolate syrup and vanilla, stirring just until blended. (Do not
overbeat). Spoon batter into a heavily greased and floured 10-inch
Bundt pan. Bake at 300 for 1 hour and 25 to 35 minutes or until cake
springs back when touched. Invert cake immediately onto a serving
plate, and let cool completely. Combine 4 ounces chopped white
chocolate and 2 tablespoons shortening in top of a double boiler;
boil water to a boil. Reduce heat to low; cook until mixture is
melted and smooth. Remove from heat. Drizzle melted white chocolate
mixture over cooled cake. Melt remaining 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. If desired, garnish with chocolate and white chocolate
leaves. Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time: Cholesterol
per serving: Marks:
Yields
8 servings