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 extract
1 1/2 c. semi-sweet chocolate mini morsels, divided
4 oz. white chocolate, chopped
2 tbsp. + 2 tbsp. shortening, divided

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 well after each addition.

Combine buttermilk and soda stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars of 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 300 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.

Combine 4 ounce white chocolate and 2 tablespoons shortening in top of double boiler, bring water to boil. Reduce heat to low. Cook until melted and smooth. Remove from heat. Drizzle mixture over cake. Melt remaining 1/2 cup of mini morsels and 2 teaspoons shortening in saucepan over low heat, stirring until smooth. Remove from heat. Let cool and drizzle over white chocolate.