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1/4 teaspoon soda
1 cup (8 ounces) dairy sour cream
1 package (6 ounces) semisweet chocolate chips
1 package (4 ounces) German sweet chocolate, melted
Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan or 12-cup bundt pan. Blend butter and shortening; add sugar and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together flour, salt and soda. Add alternately with sour cream to creamed mixture, beginning and ending with dry ingredients. Stir in chocolate chips and melted chocolate; blend well. Spoon into prepared pan. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; turn out onto serving plate and drizzle with Shiny Chocolate Glaze. Good served warm.
Shiny Chocolate Glaze
2 squares (1 ounce each) semisweet chocolate
1/4 cup (1/2 stick) butter or margarine
1/3 cup sugar
1/4 cup milk
2 teaspoons cornstarch
1 teaspoon vanilla
Melt chocolate and butter in saucepan over low heat; stir in sugar. Stir milk into cornstarch; add to chocolate mixture. Cook over medium heat to boiling, stirring constantly. Cook and stir 2 minutes longer. Remove from heat; blend in vanilla. Drizzle over warm cake.
For your copy of Pound Cakes - Updated Classics for the Holidays, including the recipe for the delicious Cream Cheese Pound Cake, write to The Martha White Kitchen, Dept. 110, P.O. Box 58, Nashville, Tn. 37202.
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