Decadent Fudge Cake - cooking recipe

Ingredients

1 cup butter or 1 cup 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 miniature semisweet chocolate chips, divided
8 ounces sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 teaspoons vanilla extract
4 ounces white chocolate, chopped
8 teaspoons shortening, divided
chocolate and white chocolate leaves (optional)

Preparation

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 F 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 oz chopped white chocolate and 2 Tbls 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 tsp 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.