b'Decadent Fudge Cakeby Patti F | USAWhy is it special?For over twenty years, this has been my favorite cake to make for any gathering with colleagues, friends, and family.Ingredients1 cup butter or margarine, softened 8 ounces sweet baking chocolate, melted and cooled1 cups white sugar 1/3 cup chocolate syrup4 eggs 2 teaspoons vanilla extract teaspoon baking soda 4 ounces white chocolate, chopped1 cup buttermilk 2 tablespoons plus 2 teaspoons shortening, divided2 cups all-purpose flour Chocolate and white chocolate leaves (optional)1 cups semisweet chocolate mini-morsels, divided Method1. Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed.Add eggs, one at a time, beating after each addition. 2. Dissolve baking 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 degrees (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. 4. Combine 4 ounces chopped white chocolate and 2 tablespoons 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 remainingcup mini-morsels and 2 teaspoons 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. 5. Yields: one 10-inch cake.32'