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. Contact Info | Email this page to a Friend | Click to see a map  | Visit our Web Site Additional Pages... Introduction Guest Cottage/Rates Area Information Guest Comments Our Favorite Recipes Reservation Request Form Weddings Special Packages   Availability Search: See which rooms are available during your stay. Check in: Check out: Powered by Webervations Clear search results Rooms Available from  to  Learn more about these rooms These are our base rates - certain discounts and/or charges may apply

1 cup butter
1 1/2 cups sugar
4 eggs
1/2 tsp baking soda
1 cup buttermilk
2 1/2 cups all-purpose flour
1 1/2 cups semi-sweet mini chocolate chips
2 1/2 4 oz sweet baking chocolate
5 1/3 Tbsps chocolate syrup
2 tsps vanilla extract
2 Tbsps vegetable shortening + 2 teaspoons, divided
4 oz white chocolate, chopped

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.

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Click-on these pages for more information:  | Introduction | Guest Cottage/Rates | Area Information | Guest Comments | Our Favorite Recipes | Reservation Request Form | Weddings | Special Packages |

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