1-1/2-1/4 # bars SWEET chocolate squares, melted
3 tablespoons water
3 tablespoons light cream
4-1/2 cups flour, all-purpose, sifted
4-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3/4 cup butter
3/4 cup shortening
2-1/4 cups granulated sugar
6 large eggs, unbeaten
1-1/2 cups milk
1-1/2 teaspoons vanilla extract
CHOCOLATE GLAZE
1-1/2 1/4# bars SWEET chocolate squares
2 teaspoons shortening
Preheat oven to 350-degrees and GREASE and FLOUR (or use Baker’s Joy) 10 inch tube pan or Bundt. In double boiler over hot NOT boiling water, melt chocolate with water until smooth, stirring occasionally. Remove from heat and blend in light cream. sift together flour, baking powder, and salt. In large bowl with mixer at medium speed, cream butter with shortening; gradually add sugar, continue to beat until light and fluffy, at least 5 minutes. Beat in eggs, ONE at a time, beating 1 minute AFTER each addition. Combine milk and vanilla. With mixer at low speed, add sifted dry ingredients alternately with milk, starting and finishing with dry ingredients AND beat thoroughly after each addition. Batter will be quite thick. Now turn about 1/4 of batter into prepared pan. Then drizzle with a layer of about 1/3 of melted mixture. Repeat with two more alternating layers of batter and chocolate. Then top with the rest of the batter. Bake 70 to 80 minutes or until cake tester or tooth pick inserted in center comes out clean. Cool in pan 15 minutes; then remove from pan to wire rack and finish cooling (a crack on top is normal). When cake is cool, spoon Chocolate Glaze along top edge of cake, letting it run down sides.
Chocolate Glaze
In double boiler over hot NOT BOILING water, melt sweet cooking chocolate with shortening, stirring until smooth. Drizzle along top edge of the cake.