1 c Butter or margarine;
-softened
1 tb Shortening
2 c Sugar; divided
6 Eggs; at room temperature,
-separated
3 c All-purpose flour
1/2 ts Salt
1/4 ts Baking soda
1 Carton; (8 oz) comercial
-sour cream
1 ts Vanilla extract
1 pk (12 oz) semisweet chocolate
-chips; divided
1 pk (4 oz) sweet baking
-chocolate; grated
1 c Sifted powdered sugar*
1 tb Milk*; 0r 1 1/2 TBS
Cream butter and shortening; gradually add 1 1/2 cups sugar beating until
mixture is light and fluffy. Add egg yolks; beat on high speed of electric
mixer for five minutes.
Combine flour, salt, and soda; mix well. Add to creamed mixture alternately
with sour cream, beginning and ending with flour mixture. Mix until just
blended after each mixture. Stir in vanilla, 1 1/3 cups chocolate morsels,
and grated chocolate.
Beat egg whites (at room temp) until foamy. Gradually add remaing 1/2 cup
suger, 1 tablespoon at a time, beating until stiff peaks form. Fold egg
whites into batter. Spoon batter into a greased and floured 10 inch tube
pan. Bake at 325 for 1hour and 20-25 minutes. Cool cake 10 minutes in pan;
invert onto a serving plate.
Combine powdered sugar* and 1 tablespoon milk*; stirring well. Add more
milk if a thinner consistancy is desired. Spoon glaze over warm cake.
Sprinkle remaining chocolate morsels evenly over glaze. Cool before
serving.***
NOTES : * I doubled this. ** I used 1 2/3 cups and only saved 1/3 cup for
topping. ***My Hubby couldn’t wait for it to cool and loved it warm.
Yields
1 Servings