| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Butter or margarine; softened |
| 1 1/2 | c | Sugar |
| 4 | Eggs | |
| 1/2 | ts | Baking soda |
| 1 | c | Buttermilk |
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | c | Semisweet chocolate mini-morsels, divided |
| 2 | Bars sweet baking chocolate; (4 ounces) melted and cooled | |
| 1/3 | c | Chocolate syrup |
| 2 | ts | Vanilla extract |
| 4 | oz | White chocolate; chopped |
| 2 | tb | Plus 2 teaspoons shortening; divided |
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 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. If desired, garnish with chocolate and white chocolate leaves. Yield: one 10-inch cake. Pam Ramsey & Peeper the champion klondike wrapper ball fetching cat! NOTES : (from Southern Living) Posted to EAT-L Digest by "Iris E. Dunaway" <[email protected]> on Sep 7, 1997
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