| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Chocolate | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: Southern Living 1986 Anual Recipes Posted to TNT Recipes Digest, Vol 01, Nr 951 by Catherine <cathrine@lancnews.infi.net> on Jan 19, 1998
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