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Ingredientes
- 1 c. Butter or possibly margarine, softened
- 1 Tbsp. Shortening
- 2 c. Sugar, divided
- 6 x Large eggs, at room temperature, separated
- 3 c. All-purpose flour
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 1 ctn , (8 ounce) comercial lowfat sour cream
- 1 tsp Vanilla extract
- 1 pkt (12 ounce) semisweet chocolate chips, divided
- 1 pkt (4 ounce) sweet baking chocolate, grated
- 1 c. Sifted powdered sugar*
- 1 Tbsp. Lowfat milk*, 0r 1 1/2 TBS
Direcciones
- Cream butter and shortening; gradually add in 1 1/2 c. sugar beating till mix is light and fluffy. Add in egg yolks; beat on high speed of electric mixer for five min.
- Combine flour, salt, and soda; mix well. Add in to creamed mix alternately with lowfat sour cream, beginning and ending with flour mix. Mix till just blended after each mix. Stir in vanilla, 1 1/3 c. chocolate morsels, and grated chocolate.
- Beat egg whites (at room temp) till foamy. Gradually add in remaing 1/2 c. suger, 1 Tbsp. at a time, beating till 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 min. Cold cake 10 min in pan; invert onto a serving plate.
- Combine powdered sugar* and 1 Tbsp. lowfat milk*; stirring well. Add in more lowfat milk if a thinner consistancy is desired. Spoon glaze over hot cake.
- Sprinkle remaining chocolate morsels proportionately over glaze. Cold before serving.***
- NOTES :* I doubled this.** I used 1 2/3 c. and only saved 1/3 c. for topping.***My Hubby couldn't wait for it to cold and loved it hot.
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