1-1/2 cups sugar

4 eggs

1/2 teaspoon baking soda

1 cup buttermilk

2-1/2 cups all-purpose flour

1-1/2 cups semi-sweet chocolate chips, divided

2 (4 oz.) bars sweet baking chocolate, melted and cooled

1/3 cup chocolate syrup

2 teaspoons vanilla extract

4 ounces white chocolate, chopped

2 tablespoons plus 2 teaspoons shortening, divided

 

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

 

Dissolve soda in buttermilk, stirring well.  Add to creamed mixture alternately with flour, beginning and ending with flour.  Add 1 cup chocolate chips, melted chocolate, chocolate syrup, and vanilla, stirring just until blended.  (Do not overbeat.)

 

Spoon batter into a heavily greased and floured 10-inch Bundt pan.  Bake at 300 deg. for 1 hour and 25 to 35 minutes, or until cake springs back when touched.  Invert cake immediately onto a serving plate, and let cool completely.

 

Combine white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil.  Reduce heat to low; cook until mixture is melted and smooth.  Remove from heat.  Drizzle melted white chocolate mixture over cooled cake.

 

Melt remaining 1/2 cup chocolate chips and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth.  Remove from heat, and let cool; drizzle over white chocolate.