Decadent Fudge Cake
by Brenda R Laughlin
Prep time: 0:40
Overall time: 5:00
SERVINGS
10 servings scale / convert
INGREDIENTS
1 cup butter or margarine, softened
1-1/2 cup sugar
4 eggs
1/2 tsp. baking soda
1 cup buttermilk
2-1/2 cups all-purpose flour
1-1/2 cup semisweet chocolate mini-morsels, divided
2 bars sweet baking chocolate, melted and cooled
2 tsp. vanilla extract
4 oz. white chocolate, chopped
2 tbsp. 2 plus tsp. shortening, divided
1/3 cup chocolate syrup
Chocolate and white chocolate leaves (optional)
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°F 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 over 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.
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1 Recipe Reviews
jeanette abdullah
reviewed Decadent Fudge Cake
melt the morsels and add with melted choc. and syrup. melt cinnamon chips and drizzle over melted morsels on top and top with english toffee bits speinkled over it all. it won't last more than 24 hrs!!
