Decadent Fudge Cake

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 cup Chocolate syrup

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 4 oz Baking chocolate, white
  • 1/2 tsp Baking soda
  • 1 1/4 cups Chocolate chips, miniature semisweet
  • 8 oz German sweet chocolate
  • 2 1/3 tbsp Shortening
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk

Found on tasteofhome.com

Description

Ingredients

• 1 cup butter, softened
• 1-1/2 cups sugar
• 4 large eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 2-1/2 cups all-purpose flour
• 8 ounces German sweet chocolate, melted
• 1 cup chocolate syrup
• 2 teaspoons vanilla extract
• 1-1/4 cups miniature semisweet chocolate chips, divided
• 4 ounces white baking chocolate, chopped
• 2 tablespoons plus 1 teaspoon shortening, divided

Directions

• Directions Cream butter in a large bowl. Gradually mix in sugar. Add eggs, one at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 15 minutes or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely. Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate. Yield: 16-20 servings. Originally published as Decadent Fudge Cake in Sweet and Scrumptious Chocolate 1994, p7 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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