Recipe - Decadent Fudge Cake

1 cup Butter or margarine;
softened
1 One half cup Sugar
4 Eggs
One half teaspoon Baking soda
1 cup Buttermilk
1 One half cup Allpurpose flour
1 One half cup Semisweet chocolate
minimorsels, divided
2 Bars sweet baking chocolate;
(4 ounces) melted and
cooled
1/3 cup Chocolate syrup
2 teaspoon Vanilla extract
4 ounce White chocolate; chopped
2 tablespoon Plus 2 teaspoons shortening;
divided

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
minimorsels, melted chocolate, chocolate syrup, and vanilla, stirring just
until blended. (Do not overbeat.) Spoon batter into a heavily greased and
floured 10inch Bundt pan. Bake at 300 degrees 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;
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 One half cup minimorsels 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. Yield: one 10inch cake. Pam Ramsey &
Peeper the champion klondike wrapper ball fetching cat!

NOTES : (from Southern Living)
Posted to EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on Sep 7,
1997