1 c Butter or margarine;
-softened
1 1/2 c Sugar
4 Eggs
1/2 ts Baking soda
1 c Buttermilk
1 1/2 c All-purpose flour
1 1/2 c Semisweet chocolate
-mini-morsels, divided
2 Bars sweet baking chocolate;
-(4 ounces) melted and
-cooled
1/3 c Chocolate syrup
2 ts Vanilla extract
4 oz White chocolate; chopped
2 tb 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
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 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. Yield: one 10-inch cake. Pam Ramsey &
Peeper the champion klondike wrapper ball fetching cat!
NOTES : (from Southern Living)
Yields
1 Servings