Serves: 5
Total Calories: 1,519

1 cup butter or margarine, softened
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 mini chocolate chips or morsels, divided
2 (4-ounce) 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 mini-morsels, 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° for 1 hour and 25–35 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 mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool; drizzle over white chocolate.


Fun Fact: During the 1930s, Earl Hamner, Jr. wrote about his youth in Nelson County, Virginia, during the Depression. His writings were the basis for the television series The Waltons. John-Boy's bedroom and Ike Godsey's store are re-created at Walton's Mountain Museum in Schuyler, home of Earl Hamner, Jr.

Nutritional Facts:

Serves: 5
Total Calories: 1,519
Calories from Fat: 730

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