Chocolate cake is good for the soul!

As promised, here’s the recipe for the Famous Chocolate Cake.

I’ve had this recipe for a while now — I only make it for special occasions.

It came in some promotional deal where they try to get you to sign up for a recipe of the month club or some such.

There’s a line on the bottom that says Southern Living Five Stare Recipe Collection, copyright 1990 by Oxmoor House.

I try to use all organic ingredients — it really makes a difference!

Ingredients:
1 cup butter
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 semisweet chocolate mini-morsels, divided
2 (4-ounce) bars sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup (I’ve also used fudge)
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. (I don’t have a mixer, so I just use a spoon.) 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 just blended. Do not overbeat.

Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300 F 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 4 ounces chopped white chocolate and 2 tablespoons shortening (I think the shortening is gross and leave it out — ha!) in top of a double boiler (I use the microwave); bring water to a boil. Reduce heat to low; cook mixture until it 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 (I leave it out here too) in a small saucepan (or microwave) over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. Yield: one 10-inch cake.

Let me know if you try it, it’s really easier than it sounds!