Decadent Fudge Cake

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine - softened
1 1/2 cups	297g / 10oz	Sugar
4		Eggs
1/2 teaspoon	2.5ml	Baking soda
1 cup	237ml	Buttermilk
2 1/2 cups	156g / 5.5oz	All-purpose flour
1 1/2 cups	165g / 5.8oz	Semisweet chocolate mini-morsels - divided
2		Sweet baking chocolate - melted and cooled
1/3 cup	109g / 3.8oz	Chocolate syrup
2 teaspoons	10ml	Vanilla extract
4 oz	113g	White chocolate - chopped
2 tablespoons	30ml	Plus 2 teaspoons shortening - divided
		Chocolate and white chocolate leaves - (optional)

Recipe Instructions

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 over-beat)

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 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 broiler; 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, and let cool; drizzle over white chocolate.

If desired, garnish with chocolate and white chocolate leaves.

Source:
Debbie Fields

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