Fudge Cake

• 1 cup butter
• 1 1/2 cup sugar
• 4 eggs
• 1 cup buttermilk
• 1/2 tsp. baking soda
• 2 1/2 cup all purpose flour
• 2 4 oz bars sweet baking chocolate (melted & cooled)
• 1 cup chocolate syrup
• 2 tsp. vanilla
• 1 1/2 cup semi-sweet chocolate morsels (mini)
• 4 oz. white chocolate (chopped)
• 2 Tbsp. + 2 tsp. shortening (divided)
• Chocolate and white chocolate leaves

Directions:

Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time. 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. Stir in 1 cup mini morsels. Pour batter into heavily buttered and floured 10 inch bundt pan. Bake in 300 degree oven for 1 hour and 20 minutes or until wooden pick comes out clean. Invert cake onto a serving plate and cool completely. Combine 4 ounces white chocolate and 2 tablespoons shortening in top of a double boiler. Bring water to a boil. Reduce heat to low, cook until melted and smooth. Remove from heat. Drizzle over cooled cake. Melt remaining 1/2 cup mini morsels and 2 teaspoons shortening in small pan over low heat and let cool. Drizzle over white chocolate. Garnish with white and chocolate leaves.

By Robin

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