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Preheat oven to 300 degrees F.
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Cream and butter and sugar n a large mixing bowl, using a hand-held electric mixer.
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Add eggs, 1 at a time, beating after each addition.
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In a separate bowl stir together baking soda and buttermilk.
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Add flour to the butter mixture alternately with buttermilk, beginning and ending with flour.
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Stir in the mini morsels and melted baking chocolate, then add chocolate syrup and vanilla extract.
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Spoon batter into a heavily greased and floured 10-inch tube pan.
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Bake for 1 1/2 hours until cake springs back when touched.
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Remove from the oven and invert immediately onto a serving plate.
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Cool completely.
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For the topping:
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In a microwave bowl melt white chocolate with 2 tablespoons shortening in the microwave.
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Drizzle over cake.
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In another bowl melt 1/2 cup mini chocolate morsels with remaining 2 tablespoons shortening in microwave.
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Drizzle over cake.
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This cake can be baked in 12 mini Bundt pans.
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Allow 1 mini cake per serving.
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Freeze remaining cakes for a quick dessert for your next dinner party.
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Per serving: Calories 665; Total Fat 34g; (Sat Fat 20 g, Mono Fat 6 g, Poly Fat 1 g); Protein 9 g; Carb 82 g; Fiber 1 g; Cholesterol 120 mg; Sodium 133 mg
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Click here to view Food Network Kitchen's healthier version of this recipe.
