Chocolate Chocolate Chip Pound Cake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

1c	Butter	butter	or margarine, softened
1/2	cup	vegetable shortening
2	cups	sugar
6	large	eggs
1	teaspoon	vanilla extract
3	cups	flour, all-purpose
1/2	teaspoon	salt
1/4	teaspoon	baking soda
1	cup	sour cream	dairy (8 ozs)
1	package	chocolate (semi-sweet)	semi-sweet morsels
4	ounces	chocolate	german, sweet, melted

Directions

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.