Chocolate Chip Pound Cake
Ingredients
1 C. butter or margarine softened
1/2 C. shortening
2 C. sugar
6 eggs
1 tsp. vanilla
3 C. all-purpose flour; sifted
1/2 tsp. salt
1/4 tsp. baking soda
1 C. dairy sour cream (8 ounce)
1 packet semisweet chocolate morsels (6 ounce)
4 ounces German sweet chocolate melted
Shiny chocolate glaze:
1/4 C. butter or margarine
2 squares (1 ounce each) semisweet chocolate
1/3 C. sugar
1/4 C. milk
2 tsp. cornstarch
1 tsp. vanilla
Cooking Instructions
Preheat oven to 325. Grease and flour a 10-inch tube pan or 12-C. 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 until 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: Combine butter and chocolate in small saucepan. Melt over low heat, stirring often. Add sugar and blend well. Stir milk into cornstarch until dissolved then 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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