1 c. butter, softened
1 1/2 c. sugar
1 c. buttermilk
2 1/2 c. all-purpose flour
2 (4 oz.) bars sweet baking chocolate, melted and cooled
1 c. chocolate syrup
1 1/2 c. semi-sweet chocolate miniature morsels
4 oz. white chocolate, chopped
2 tbsp. plus 2 tsp. shortening, divided
4 eggs
1/2 tsp. baking soda
2 tsp. vanilla

Cream butter; gradually add sugar, beating well with an electric mixer. Add eggs, beating well. Combine buttermilk and soda; add alternately with flour. Add chocolate, syrup, vanilla, and 1 cup miniature morsels. Pour into prepared pan (a heavily greased/floured 10 inch bundt pan). Bake at 300 degrees for 1 hour. When done, invert cake immediately onto a serving plate and let cool. Combine white chocolate and shortening; melt together and drizzle over 2 tablespoons cooled cake. Melt 1/2 cup remaining miniature morsels with 2 teaspoons of shortening. Drizzle over cake.