Preheat oven to 300° F.

Cream margarine in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla; mix well. Stir in 1 cup mini-morsels. Pour batter into a heavily greased and floured* 10-inch Bundt pan. Bake for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate; let cool completely.

Combine 4 ounces white chocolate and 2 Tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzle mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool; drizzle over white chocolate. Yield: One 10-inch cake.

When making chocolate cakes, flour pan with cocoa.