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1 c. butter or margarine 1 1/2 c. sugar 4 eggs 1 c. buttermilk 1/2 tsp. baking soda 2 1/2 c. flour 2 (4 oz.) bars sweet baking chocolate, melted and cooled 1 c. chocolate syrup 2 tsp. vanilla extract 1 1/2 c. semi-sweet chocolate morsels, divided 4 oz. white chocolate, chopped 2 Tbsp. plus 2 tsp. shortening, divided Cream butter, gradually add sugar. Add eggs, beating well after each. Combine buttermilk and soda; stir well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup and vanilla. Mix well. Stir in 1 cup morsels. Pour batter into heavily greased and floured 10-inch Bundt pan. Bake at 325 degrees for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate. Let cool. Combine 4 ounces white chocolate and 2 tablespoons shortening in top of double boiler and cook until smooth and melted. Remove from heat and drizzle over cooled cake. Melt remaining 1/2 cup chocolate morsels with 2 teaspoons shortening over low heat and stir until smooth. Let cool and drizzle over white chocolate on cake. I made this cake for Belgian astronaut, Dirk Firmont, for his birthday. Dirk flew on STS 45. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |