 
|
| Decadent Fudge Cake presented by Rock Cottage Gardens, A Bed & Breakfast Inn | Email this page to a Friend |
|
Serves: 12
1 cup butter Cream butter in a large mixing bowl; add sugar and mix well. Add eggs, one at a time; mix well. Dissolve soda in buttermilk and add to creamed mixture alternately with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup and vanilla, stirring until blended. Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300 degrees for 1 hour and 25-35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate and let cool. Combine the chopped white chocolate and 2 tablespoons shortening in top of a double boiler or melt in microwave; stir until smooth. Cool and then drizzle white chocolate over the cake. Melt the remaining mini-morsels and 2 teaspoons shortening in double boiler or microwave and stir until smooth. Cool and then drizzle over white chocolate on cake.
|
|
|
Rock Cottage Gardens, A Bed & Breakfast Inn
Eureka Springs, Arkansas Winner of a 2008 TripAdvisor's Travelers' Choice award, Rated #3 in the U.S. for Best Inns/B&Bs. |
 Click here for pictures and information about the inn. |
| More Rock Cottage Gardens, A Bed & Breakfast Inn Recipes: Blackberry Custard Torte | Brie-and Sausage Breakfast Casserole | Sausage & Cheese Breakfast Strudels | Chocolate-Caramel Cheesecake | |
Cakes