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

Cream butter in a large bowl. Gradually add sugar, beating well with mixer. Add eggs 1 at a time; beat well. Combine buttermilk and soda, stirring well. Add to cream mixture alternately with flour. Add 2 bars melted chocolate, chocolate syrup and vanilla. Mix well. Stir in 1 cup mini morsels. Pour batter into a heavily greased and floured 10-inch Bundt pan.

Bake at 300°F for 1 hour and 20 minutes or until a wooden toothpick inserted comes out clean. Invert cake immediately onto a cake plate and let cool completely.

Combine 4 ounces white chocolate and 2 tablespoons shortening in microwave. Drizzle mixture over cooled cake. Melt remaining 1/2 cup mini morsels and 2 teaspoons shortening in a small bowl and microwave, also. Remove; let cool a little and drizzle over white chocolate.