Decadent Fudge Cake

1 cup butter or margarine. softened

1 1/2 cups sugar

4 eggs

1/2 teaspoon baking soda

1 cup buttermilk

2 1/2 cups all purpose flour

1 1/2 cups semisweet chocolate mini morsels, divided

2 (4 ounce) bars sweet baking chocolate, melted and cooled

1/3 cup chocolate syrup

2 teaspoons vanilla extract

4 ounces white chocolate, chopped

2 tablespoons plus 2 teaspoons shortening, divided

Chocolate and white chocolate leaves (optional)

1. 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.

2. Dissolve baking soda in buttermilk, stirring well. Add to creamed mixture alternately with flour. Add 1 cup mini morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. (Do not over beat)

3. Spoon batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300 F 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.

4. Combine 4 ounces chopped white chocolate and 2 tablespoons shortening on top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat.

5. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini morsels and 2 teaspoons shortening in a small sauce pan 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.

Yields: 1-10 inch cake.

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