Decadent Fudge Cake
From the kitchen of Kristen Keppler
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Good for parties/potlucks|
1 cup butter, softened
1 1/2 cups sugar
1/2 teaspoon baking soda
1 cup buttermilk
2 1/2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate mini morsels, divided
2 (4 ounce) bars sweet baking chocolate, melted and cooled
1/2 cup chocolate syrup
2 teaspoons vanilla extract
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoons shortening, divided
Preheat oven to 300 degrees.
Heavily grease and flour a 10 inch Bundt pan.
Cream butter in large bowl, gradually add sugar, beating well at medium speed of electric mixer.
Add eggs, one at a time, beating after each addition.
Dissolve soda in buttermilk, stirring well.
Add to creamed mixture alternating with flour, beginning and ending with flour.
Add 1 cup mini morsels, melted chocolate, chocolate syrup, and vanilla stirring just until blended. (Don't overbeat).
Spoon batter prepared pan.
Bake for 1 hour and 25-35 minutes or until cake springs back when touched.
Invert cake immediately onto serving platter and let cool completely.
Combine 4 ounces chopped white chocolate and 2 tablespoons of shortening in top of doubled boiler (you can use the microwave too). Cook until mixture is melted and smooth. Remove from heat.
Drizzle white melted chocolate over cooled cake. Melt remaining morsels and 2 teaspoons shortening in small sauce pan (or microwave) stirring until smooth. Remove from heat, let cool and drizzle over white chocolate.
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