Chocolate Chip Pound Cake

• 1 c. butter or margarine, softened
• 1 Tbsp. shortening
• 2 c. sugar, divided
• 6 eggs, separated
• 3 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. soda
• 1 (8 oz.) carton sour cream
• 1 tsp. vanilla
• 1 (12 oz.) sweet baking chocolate, grated
• 1 c. powdered sugar, sifted
• 1 to 1 1/2 Tbsp. milk
• 1 1/3 c. chocolate morsels

1. Cream butter and shortening.
2. Add 1 1/2 cup sugar beating until light and fluffy.
3. Add egg yolks.
4. Beat on medium-high for 5 minutes.
5. Combine dry ingredients to creamed mixture alternately with sour cream.
6. Mix until blended after each addition.
7. Add chocolate morsels and grated chocolate.
8. Beat room temperature egg whites, until foamy.
9. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time until stiff peaks form.
10. Fold egg whites into batter.
11. Spoon into greased and floured 10-inch tube pan.
12. Bake at 325u0b0 for 1 hour 25 minutes.
13. Cool in pan 10 minutes.
14. Invert onto serving plate.
15. Combine powdered sugar and 1 tablespoon milk stirring well, more if needed.
16. Spoon over warm cake sprinkled with remaining chocolate morsels.

butter, shortening, sugar, eggs, allpurpose, salt, soda, sour cream, vanilla, sweet baking chocolate, powdered sugar, milk, chocolate morsels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=122046 (may not work)