Ingredients: |
Ingredients: 1 c butter, softened
1 1/2 c sugar
4 eggs
1/2 tsp baking soda
1 c buttermilk
2 1/2 c flour
1 1/2 c semisweet chocolate mini-morsels, divided
2 (4oz) bars sweet baking chocolate, melted and cooled
1/3 c chocolate syrup
2 tsp vanilla extract
4 oz white chocolate, chopped
2 tbsp plus 2 tsp shortening, divided
Chocolate and white chocolate leaves (optional)
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Directions: |
Directions: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 c mini-morsel's, melted chocolate, chocolate syrup, and vanilla, stirring just until blended (do not overbeat.)
Spoon batter into a heavily greased and floured 10" Bundt pan. Bake at 300º for 1 hour and 25-35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely.
Combine 4 oz chopped white chocolate and 2 tbsp shortening in top of a double boiler: bring 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 c mini-morsels and 2 tsp 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. |
This recipe for Decadent Fudge Cake is from