1 c. butter
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 cool
1 c. chocolate syrup
2 tsp. vanilla
2 1/2 c. semi-sweet chocolate mini morsels (divided)
4 oz. white chocolate, chopped
2 tbsp. plus 2 tsp. shortening
Chocolate and white chocolate leaves (optional)

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each.

Combine buttermilk and soda, stirring well. Add to creamed mixture alternating with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup and vanilla. Mix well. Stir in 1 cup mini-morsels.

Pour batter into heavily greased 10 inch Bundt pan. Bake at 300 degrees for 1 hour and 20 minutes. Invert cake immediately onto a serving plate, let cool completely. Combine 4 ounces 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 over cake. Melt remaining morsels and shortening in saucepan over low heat. Drizzle over white chocolate. Garnish with white and chocolate leaves.