1 c. butter, softened
1 1/2 c. sugar
4 eggs
1 c. buttermilk
1/2 tsp. baking soda
2 1/2 c. flour, sifted
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 miniature morsels, divided
4 oz. white chocolate, chopped
2 tbsp. plus 2 tsp. shortening, divided

Cream butter in a large mixer bowl; add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time; beat well after each. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup, and vanilla. Mix well. Stir in 1 cup miniature morsels.

Pour batter into a heavily greased and floured 10 inch bundt pan. Bake at 300 degrees for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.

Combine white chocolate and 2 tablespoons shortening in top of double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzle mixture over cooled cake. Melt remaining miniature morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool; drizzle over the white chocolate.