Decadent Fudge Cake
CATEGORIES
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
  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.
  2. 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.)
  3. 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.
  4. 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.
RECIPE BACKSTORY
This is sooo good & and title is correct "decadent"!