Decadent Fudge Cake

1 C butter or margarine, softened

1 ½ C sugar

4 eggs

1 C buttermilk

½ t baking soda

2 ½ C flour

2 (4oz) bars sweet baking chocolate, melted and cooled

1 C chocolate syrup

2 t vanilla extract

1 ½ C semisweet chocolate minimorsels, divided

4 oz white chocolate, chopped

2 T plus 2 t shortening, divided

chocolate and white chocolate leaves (optional)

∙ Cream butter in a large mixing bowl and gradually add sugar, beating well at medium.

∙ Add eggs, one at a time, beating well after each addition.

∙ In separate bowl, combine buttermilk and soda stirring well.

∙ Add to creamed mixture alternately with flour, beginning and ending with flour.

∙ Add 2 bars melted chocolate, chocolate syrup and vanilla.

∙ Mix well then stir in 1 C minimorsels.

∙ Pour batter into a heavily greased and floured 10" Bundt pan.

∙ Bake at 300' for 1 hr and 20 min or until a toothpick comes out clean.

∙ Invert cake immediately onto a serving plate and let cool completely.

∙ Combine 4 oz white chocolate and 2 T shortening in top of double boiler; bring water to a boil.

∙ Reduce heat to low and cook until melted and smooth.

∙ Remove from heat then drizzle mixture over cooled cake.

∙ Melt remaining ½ C minimorsels and 2 T shortening in a small saucepan over low heat, stirring until smooth.

∙ Remove from heat and let cool then drizzle over white chocolate.

∙ Garnish with chocolate and white chocolate leaves, if desired.

∙ Makes 1 10" cake.