MELANIE MOON, Anchor, KPLR 11. Melanie says she submitted this recipe because she LOVES chocolate and suspects many of our viewers do too!
MELANIE MOON'S DECADENT CHOCOLATE CAKE
Ingredients:
1 cup of butter or margarine, softened
1 ½ cups of sugar
4 eggs
½ teaspoon baking soda
1 cup buttermilk
2 ½ cups all-purpose flour
1 ½ cups semisweet chocolate mini-morsels, divided
2 (4 oz.) bars sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 t. vanilla extract
4 oz. white chocolate, chopped
2 T. plus 2 t. shortening, divided
Chocolate and white chocolate leaves (optional)
Directions:
Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed of 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 until blended (do not over beat). Spoon batter into a heavily greased and floured 10-inch bundt pan. Bake at 300 degrees for one hour and 30 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate and let cool completely.
Combine 4 oz. chopped white chocolate and 2 T. shortening in top of 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 ½ cup mini-morsels and 2 t. shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool. Drizzle melted white chocolate mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 t. shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool. Drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.
MELANIE MOON'S DECADENT CHOCOLATE CAKE
Ingredients:
1 cup of butter or margarine, softened
1 ½ cups of sugar
4 eggs
½ teaspoon baking soda
1 cup buttermilk
2 ½ cups all-purpose flour
1 ½ cups semisweet chocolate mini-morsels, divided
2 (4 oz.) bars sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 t. vanilla extract
4 oz. white chocolate, chopped
2 T. plus 2 t. shortening, divided
Chocolate and white chocolate leaves (optional)
Directions:
Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed of 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 until blended (do not over beat). Spoon batter into a heavily greased and floured 10-inch bundt pan. Bake at 300 degrees for one hour and 30 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate and let cool completely.
Combine 4 oz. chopped white chocolate and 2 T. shortening in top of 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 ½ cup mini-morsels and 2 t. shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool. Drizzle melted white chocolate mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 t. shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool. Drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.
