1 c. butter, softened
1 1/2 c. sugar
4 eggs
1/2 tsp. baking soda
2 1/2 c. flour
1 1/2 c. semi-sweet mini morsels, divided
2 (4 oz.) bars sweet baking chocolate, melted & divided
1/3 c. chocolate syrup
2 tsp. vanilla
4 oz. white chocolate, chopped
2 tbsp. plus 2 tsp. shortening, divided

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed with 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 of mini-morsels, melted 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 degrees for 1 hour and 25-35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely.

Combine 4 ounce white chocolate and 2 tablespoons shortening and melt until smooth. Remove from heat and drizzle white chocolate over cooked cake. Melt remaining 1/2 cup mini morsels and 2 teaspoons shortening over low heat, stirring until smooth. Remove from heat and cool; drizzle over white chocolate.