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1
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer.
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2
Add eggs, one at a time, beating after each addition.
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3
Dissolve soda in buttermilk, stirring well.
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4
Add to creamed mixture alternately with flour, beginning and ending with flour.
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5
Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended (do not overbeat).
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6
Spoon batter into a heavily greased and floured 10 inch Bundt pan.
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7
Bake at 300 F for 1 hour and 25 to 35 minutes or until cake springs back when touched.
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8
Invert cake immediately onto a serving plate, and let cool completely.
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9
Combine 4 oz chopped white chocolate and 2 Tbls shortening in top of a double boiler; bring water to a boil.
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10
Reduce heat to low; cook until mixture is melted and smooth.
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11
Remove from heat.
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12
Drizzle melted white chocolate mixture over cooled cake.
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13
Melt remaining 1/2 cup mini-morsels and 2 tsp shortening in a small saucepan over low heat, stirring until smooth.
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14
Remove from heat, and let cool; drizzle over white chocolate.
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15
If desired, garnish with chocolate and white chocolate leaves.
