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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!

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Accuracy is believed to be good, but is not guaranteed.
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