Melt chocolate over hot water; set aside. Cream shortening and sugar thoroughly. Add eggs, one at a time, beating after each addition. Add sifted dry ingredients alternately with combined milk and vanilla. Beat until smooth after each addition. Mix melted chocolate with half of the batter. Pour one third of the plain batter into greased and floured 9-cup Mini-Bundt pan. Pour half of chocolate batter on top of the plain. Repeat, finishing with plain batter. Cut a zig-zag pattern through the batter with a knife. Bake at 180ºC or 35-40 min. Cool 15 min. before removing from pan. Sift confectioners' sugar lightly over top.