Recipe#4023

Title: Chocolate Fudge 05

From: bander2@usa.pipeline.com (Beth Anderson) 
 Newsgroups: rec.food.recipes 
 Subject: Decadent Fudge Cake 
 Date: 22 Sep 1996 06:31:03 -0600 
 Message-ID: <51egvh$h72@news1.t1.usa.pipeline.com> 

1 cup butter or margarine, softened 
 1 1/2 cups sugar 
 4 eggs 
 1/2 tsp baking soda 
 1 cup buttermilk 
 2 1/2 cups all-purpose flour 
 1 1/2 cups semisweet chocolate mini-morsels, divided 
 2 (4 ounce) bars sweet baking chocolate, melted and cooled 
 1/3 cup chocolate syrup 
 2 tsp vanilla extract 
 4 ounces white chocolate, chopped 
 2 tablespoons plus 2 teaspoons shortening, divided 
  
 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.  Yield:  one
 10-inch cake.