1 c. butter, softened
1 1/2 c. sugar
4 eggs
1/2 tsp. baking soda
1 c. buttermilk
2 1/2 c. all purpose flour
1 1/2 c. semisweet chocolate mini morsels, divided
2 (4 oz.) bars sweet baking chocolate, melted and cooled
1/3 c. chocolate syrup
2 tsp. vanilla extract
4 oz. white chocolate, chopped
2 tbsp. plus 2 tsp. shortening, divided
Chocolate and white chocolate leaves (optional)

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 degrees 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.

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 remaining 1/2 cup 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.

Makes one 10 inch cake.