1 cup butter or margarine, softened
1-1/2 cups sugar
1 cup buttermilk
1/2 teaspoon baking soda
2-1/2 cups all-purpose flour
2 bars (4 ounces each) German sweet chocolate, melted
1 cup chocolate syrup
2 teaspoons vanilla extract
1-1/4 cups miniature semisweet chocolate chips, divided
4 squares (1 ounce each) white baking chocolate, chopped
2 tablespoons plus 1 teaspoon shortening, divided.
Cream butter in a large mixing bowl. Gradually mix in sugar. Add eggs, one at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 15 minutes or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely.
Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate. Yield: 16-20 servings.