Decadent fudge cake

Yield: 8 servings

Measure Ingredient
1 cup Butter, softened
1½ cup Sugar
4 eaches Eggs
½ teaspoon Baking soda
1 cup Buttermilk
2½ cup Flour, all-purpose
1½ cup Semi-sweet chocolate mini morsels divided
2 eaches Bars sweet baking chocolate, melted and cooled
⅓ cup Chocolate syrup
2 teaspoons Vanilla extract
4 ounces White chocolate, chopped
2 tablespoons Shortening plus 2 tsp shortening divided
\N \N Chocolate and white chocolate leaves, optional

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 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; boil 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 ½ 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. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 12-03-94

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