Recipe courtesy of Mary McElhenny
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Total:
3 hr 5 min
Prep:
35 min
Inactive:
1 hr
Cook:
1 hr 30 min
Yield:
12 servings
Level:
Intermediate

Nutrition Info

Ingredients

Topping

Directions

Preheat oven to 300 degrees F.

Cream and butter and sugar n a large mixing bowl, using a hand-held electric mixer.

Add eggs, 1 at a time, beating after each addition.

In a separate bowl stir together baking soda and buttermilk. Add flour to the butter mixture alternately with buttermilk, beginning and ending with flour. Stir in the mini morsels and melted baking chocolate, then add chocolate syrup and vanilla extract.

Spoon batter into a heavily greased and floured 10-inch tube pan. Bake for 1 1/2 hours until cake springs back when touched. Remove from the oven and invert immediately onto a serving plate. Cool completely.

For the topping:

In a microwave bowl melt white chocolate with 2 tablespoons shortening in the microwave. Drizzle over cake.

In another bowl melt 1/2 cup mini chocolate morsels with remaining 2 tablespoons shortening in microwave. Drizzle over cake.

This cake can be baked in 12 mini Bundt pans. Allow 1 mini cake per serving. Freeze remaining cakes for a quick dessert for your next dinner party.

Per serving: Calories 665; Total Fat 34g; (Sat Fat 20 g, Mono Fat 6 g, Poly Fat 1 g); Protein 9 g; Carb 82 g; Fiber 1 g; Cholesterol 120 mg; Sodium 133 mg

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