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Ingredients
- OPTIONAL:
- 1 cup Butter or Margarine -- softened
- 1 1/4 cups Sugar
- 4 Eggs
- 1/2 teaspoon Baking Soda
- 1 cup Buttermilk
- 2 1/2 cups All-purpose flour
- 1 1/2 cups Semisweet Chocolate Mini-morsels -- divided
- 2 bars Sweet Baking Chocolate (4 oz.each) -- melted and cooled
- 1/3 cup Chocolate Syrup
- 2 teaspoons Vanilla Extract
- 4 ounces White Chocolate -- chopped
- 2 tablespoons plus 2 teaspoons Shortening -- divided
- Chocolate & white chocolate leaves
Details
Servings 12
Preparation
Step 1
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.
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