Cream butter and shortening; gradually affix 1 1/2 cups sugar beating until
mixture is light and fluffy. Add egg yolks; beat on high speed of electric
mixer for five transactions.

Combine flour, saltiness, and tonic; mix wellspring. Add to creamed mixture alternately
with sour pick, beginning and ending with flour assortment. Mix until just
blended after each assortment. Stir in vanilla, 1 1/3 cups chocolate morsels,
and grated cocoa.

Beat egg whites (at room temporary) until bubbling. Gradually add remaing 1/2 cup
suger, 1 tablespoon at a time, beating until stiff peaks manakin. Fold egg
whites into dinge. Spoon batter into a greased and floured 10 inch tube
pan. Bake at 325 for 1hour and 20-25 transactions. Cool patty 10 minutes in pan;
invert onto a serving plateful.

Combine powdered gelt* and 1 tablespoon milk*; stirring good. Add more
milk if a thinner consistancy is desired. Spoon glaze over warm bar.
Sprinkle remaining chocolate morsels evenly over sugarcoat. Cool before
serving.***