1 cup butter
1 1/2 cup sugar
4 eggs
1/2 teaspoon baking soda
1 cup buttermilk
2 1/2 cups all-purpose flour
1 1/2 cup mini semisweet chocolate chips, divided
2 bars (4 ounce size) sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 teaspoons vanilla extract
4 ounces white chocolate, chopped
2 tablespoons shortening, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons shortening, divided
Cream butter in a large mixing bowl; add sugar and beat well. Add eggs, one at a time; mix well.
Dissolve soda in buttermilk and add to creamed mixture alternately with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring until blended.
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.
Combine the chopped white chocolate and 2 tablespoons shortening in top of a double boiler or melt in microwave; stir until smooth. Cool and then drizzle white chocolate over the cake.
Melt the remaining mini-morsels and 2 teaspoons shortening in double boiler or microwave and stir until smooth. Cool and then drizzle over white chocolate on cake.
LindaV
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reviews & comments
February 8, 2012
this will easily serve 16 as it is so rich and chocolately the servings need to be moderate; definitely worth the extra time it takes. i used the best ingrediants and it is served every thanksgiving and christmas,plus special occasions.