1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
6 eggs
1 tsp. vanilla
3 c. sifted flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. (8 oz.) sour cream
1 (6 oz.) pkg. semi sweet chocolate chips
1 (4 oz.) 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 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 chips and melted chocolate. Blend well. Spoon into prepared pan. Bake 1 hour 15 minutes or until done. Cool in pan 5 minutes. Turn out onto rack and drizzle with shiny glaze:

SHINY GLAZE:

2 sq. (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. Mix milk and cornstarch together and add to chocolate mixture. Cook over medium heat to boiling, stirring constantly. Cook and stir 2 minutes. Remove from heat; blend in vanilla. Drizzle over warm cake.