Chocolate Chocolate Chip Pound Cake

c Butter or margarine; -softened 1/2 c Shortening

2 c Sugar

6 Eggs

1 ts Vanilla

3 c All-purpose flour; sifted

1/2 ts Salt

1/4 ts Baking soda

1 c Dairy sour cream (8 ozs)

1 pk Semisweet chocolate morsels

=(6 ozs) 4 oz German sweet chocolate;

-melted Shiny chocolate glaze; * -see note Preheat oven to 325. Grease and flour a 10-inch tube pan or 12-cup bundt pan. Cream butter, shortening, and sugar

together in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour, salt, and soda together; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Stir in chocolate morsels and melted chocolate. Spoon batter into prepared pan. Bake for 1 hour and 15 minutes or unitl toothpick inserted one inch from edge comes out clean. Cool in pan for 5 minutes; turn out onto wire rack and cool completely. Drizzle with Shiny Chocolate Glaze. * SHINY CHOCOLATE GLAZE: 1/4 cup butter or margarine, 2 squares (1 ounce each) semisweet chocolate, 1/3 cup sugar, 1/4 cup milk, 2 teaspoons cornstarch, 1 teaspoon vanilla.

Combine butter and chocolate in small saucepan. Melt over low heat, stirring often. Add sugar and blend well. Stir milk into cornstarch until dissolved; add to chocolate mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Remove from heat; blend in vanilla.
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