Decadent Fudge Cake

1 cup butter or margarine, softened

1 1/2 cups sugar

4 eggs

1/2 teaspoon baking soda

1 cup buttermilk

2 1/2 cups all-purpose flour

1 1/2 cups semisweet chocolate mini-morsels, divided

2 bars sweet baking chocolate, melted and cooled

1/3 cup chocolate syrup

2 teaspoons vanilla extract

4 ounces white chocolate, chopped

2 tablespoons plus 2 teaspoons shortening, divided

Chocolate and white chocolate leaves (opti

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 vinilla, stirring just until blended. (Do Not overbeat)

Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300 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 white chocolate mixture ocer 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.