Decadent Fudge Cake

Ingredients

• 1 cup butter or margarine, softened
• 1-1/2 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 (4-ounce) bars sweet baking chocolate, melted and cooled
• 1/3 cup chocolate syrup
• 2 teaspoons vanilla extract
• 4 ounces white chocolate, chopped
• 2 tablespoons plus 2 teaspoons shortening, divided

Directions

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 chololate.