Melodee Frye's

Dessert Recipes

Decadent Fudge Cake

1 cup butter or margarine, softened
1½ cups sugar
4 eggs
1 cup buttermilk
½ tsp. baking soda
2½ cups all-purpose flour
2 (4 oz.) bars sweet baking chocolate, melted and cooled
1 cup chocolate syrup
2 tsp. vanilla extract
1½ cups semisweet chocolate mini-morsels, divided
4 oz. white chocolate, chopped
2 tblsp. 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 an electric mixer. Add eggs, one at a time, beating well after each addition. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning with and ending with flour. Add 2 bars melted chocolate, chocolate syrup and vanilla. Mix well. Stir in 1 cup mini-morsels. Pour batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300º for 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean. Invert cake immediately onto a serving plate, and let cool completely. Combine 4 oz. white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzle mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 teaspoon 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, if desired.