Chocolate Chip Pound Cake
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||2 Cup (32 tbs), divided|
|Egg||6 , separated|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Sour cream||8 Ounce (Commercial Brand Sour Cream)|
|Vanilla extract||1 Teaspoon|
|Semi sweet chocolate morsels||12 Ounce, divided|
|Sweet baking chocolate||4 Ounce, grated|
Cream butter and shortening, gradually add l 1/2 cups sugar, beating until mixture is light and fluffy.
Add egg yolks, beat at medium-high speed of an electric mixer for 5 minutes.
Combine flour, salt, and soda; mix well.
Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
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.
Spoon batter into a greased and floured pan.
Bake at 325°F for 1 hour and 20 to 25 minutes.
Cool in pan 10 minutes; invert onto a serving plate.