LOCATION: Recipes >> Cakes Chocolate >> Chocolate Fudge 05
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Chocolate Fudge 05
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DECADENT FUDGE CAKE
1 cup butter or margarine, softened
1 1/2 cups sugar
4 eggs
1/2 tsp baking soda
1 cup buttermilk
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate mini-morsels, divided
2 (4 ounce) bars sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 tsp vanilla extract
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoons shortening, divided
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 overbeat.) Spoon batter into a heavily greased and floured
10-inch Bundt pan. Bake at 300 degrees for 1 hour and 25 to 35
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 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. Yield: one
10-inch cake.
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