Decadent Fudge Cake

1 cup butter or margarine, softened
1-1/2 cup sugar
4 eggs
1/2 teaspoon baking soda
1 cup buttermilk
2-1/2 cup all-purpose flour
1-1/2 cup semi-sweet chocolate mini morsels, divided
Two 4-oz. bars sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 tsp. vanilla extract
4 oz. white chocolate, chopped
2 tbsp., plus 2 tsp. shortening, divided
Chocolate and white chocolate leaves, optional

Cream butter in large mixing bowl. Gradually add sugar, beating well at medium speed of mixer. Add eggs, one at a time, beating after each egg. Dissolve soda in buttermilk. 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. Spoon batter into a heavily greased and floured 10 inch bundt pan. Bake at 300F for 1 hour and 25 minutes or until cake springs back. Invert cake immediately onto a serving plate and let cool. 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. Garnish with chocolate and white chocolate leaves.

Serves 20

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Cajun Country -- New Iberia, Louisiana