1. Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer.

2. Add eggs, one at a time, beating after each addition.

3. Dissolve soda in buttermilk, stirring well.

4. Add to creamed mixture alternately with flour, beginning and ending with flour.

5. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended.

6. (Do not overbeat.

7. )Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300 degrees for 1 hour and 25 to 35 minutes or until cake springs back when touched.

8. Invert cake immediately onto a serving plate, and let cool completely.

9. Combine 4 ounces chopped white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil.

10. Reduce heat to low; cook until mixture is melted and smooth.

11. Remove from heat.

12. Drizzle melted white chocolate mixture over cooled cake.

13. Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth.

14. Remove from heat, and let cool; drizzle over white chocolate.

15. If desired, garnish with chocolate and white chocolate leaves.

16. Yield one 10-inch cake.

17. JM. (from Southern Living) -----.