Title: Decadent Fudge Cake
Categories: Cake
Yield: 8 Servings
| 1 | c | Butter, softened |
| 1 1/2 | c | Sugar |
| 4 | | Eggs |
| 1/2 | ts | Baking soda |
| 1 | c | Buttermilk |
| 2 1/2 | c | Flour, all-purpose |
| 1 1/2 | c | Semi-sweet chocolate mini morsels divided |
| 2 | | Bars sweet baking chocolate, melted and cooled |
| 1/3 | c | Chocolate syrup |
| 2 | ts | Vanilla extract |
| 4 | oz | White chocolate, chopped |
| 2 | tb | Shortening plus 2 tsp shortening divided Chocolate and white |
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.