Serves: 12-14
Prep.Time: about 1 hour
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 bars Sweet Baking Chocolate (4 oz.each) -- melted and cooled
1/3 cup Chocolate Syrup
2 teaspoons Vanilla Extract
4 ounces White Chocolate -- chopped
2 tablespoons plus 2 teaspoons Shortening -- divided
Preheat oven to 300 degrees; Heavily grease and flour a 10-inch Bundt pan. In a large mixing bowl, cream butter until fluffy; gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Dissolve baking soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup of the mini-morsels, the melted chococlate, chocolate syrup and vanilla; stir just until blended (do not overbeat). Spoon batter into prepared baking pan; bake 1 hour and 25-35 minutes, or until cake springs back when touched. Immediately invert cake onto a serving plate and let cool completely.
Combine 4 ounces choped white chocolate and 2 tablespoons of the shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixturwe 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 shorening in a small saucepan over lopw heat, stirring until smooth. Remove from heat and let cool. Drizzle over white chocolate.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved