Chocolate Chip Pound Cake - cooking recipe

Ingredients

1 c. butter or margarine, softened
1 Tbsp. shortening
2 c. sugar, divided
6 eggs, separated
3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. vanilla
1 (8 oz.) commercial sour cream
1 (12 oz.) semi-sweet chocolate morsels, divided
1 (4 oz.) pkg. sweet baking chocolate, grated
1 c. confectioners sugar
1 to 1 1/2 Tbsp. milk

Preparation

Cream butter and sugar, gradually add 1 1/2 cups sugar, beating until mixture is light and fluffy.
Add egg yolks.
Beat at medium speed for 5 minutes.
Combine flour, salt and soda; mix well.
Add to creamed mixture alternately with sour cream, beginning and ending with flour.
Mix just until blended after each addition. Stir in vanilla, 1 1/3 cups chocolate morsels and grated chocolate. Beat egg whites (at room temperature) until foamy; gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold egg whites into batter.
Put into a greased and floured tube pan.
Bake for 1 hour and 20 minutes; cool in pan for 10 minutes.
Make a glaze out of confectioners sugar and milk. Spoon over warm cake.
Sprinkle with remaining chocolate morsels.