Email to Nancy Brooks      

Decadent Fudge Cake

Source of Recipe

Southern Living 5 Star Recipe Collection


Recipe Introduction

Shortening is best for greasing a cakepan. Oil, butter, or margarine may cause cake to stick or burn.Be careful not to overbeat cake batter. Spoon batter into the prepared 12-cup bundt pan, spreading evenly.Let cake cool completely before drizzling with melted white chocolate and melted mini-morsels

List of Ingredients

1 cup butter, 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
2ea - 4 ounce bars sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 teaspoons vanilla
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoons shortening, divided
chocolate and white chocolate leaves , optional



Recipe

1. 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.

2. 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.)

3. Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300° 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.

4. Combine 4 ounces chopped white chocolate and 2 tablespoons shortening in tip 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 sauce pan 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.