Decadent Fudge Cake

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110 minutes Prep: 20 minutes Cook: 90 minutes

612 calories per serving view nutrition facts

Ingredients

1	cup	butter	or margarine, softened
1 1/2	cups	sugar
4	large	eggs
1/2	teaspoon	baking soda
1	cup	buttermilk
1 1/2	cups	flour, all-purpose
1 1/2	cups	chocolate chips (semi-sweet)	divided
2	each	chocolate unsweetened	sweet, melted and cooled, 4 ounces each
1/3	cup	chocolate syrup
2	teaspoons	vanilla extract
4	ounces	white chocolate	chopped
2	tablespoons	vegetable shortening	divided
2	teaspoons	vegetable shortening	divided

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 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 degrees F 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 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.

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