1/2 c. (1 stick) butter
1/2 c. shortening
2 c. sugar
6 eggs
1 tsp. vanilla
3 c. sifted all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. (8 oz.) dairy sour cream
1 (6 oz.) pkg. semi-sweet chocolate chips
1 (4 oz.) pkg. German sweet chocolate, melted

Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan or 12 cup bundt pan.

Blend butter and shortening; add sugar and mix 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 sqs. (1 oz. each) semi-sweet chocolate
1/4 c. butter
1/3 c. sugar
1/4 c. milk
2 tsp. cornstarch
1 tsp. vanilla

Melt chocolate and butter in saucepan over low heat, stir in sugar. Stir milk into cornstarch; add to chocolate mixture and cook over medium heat to boiling, stirring constantly. Cook and stir 2 minutes longer. Remove from heat, blend in vanilla and drizzle over warm cake.