My father Harry was constantly trying to make every item in his bakery just a little bit better. It was his mission. In this case, he took a basic pound cake and added extra cream cheese and lots of real butter. The result was a moist, dense, super-rich cake, which has become our signature. It's expensive to make, but it's our best-selling cake. Try it yourself and you'll understand why.

Preheat the oven to 350 degrees F. Grease and flour an 12-cup Bundt pan.
In a large mixing bowl, cream together the cream cheese, butter, and shortening until light and fluffy. In a small mixing bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture and mix until blended.
Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition. Add the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl once or twice, until the batter is smooth.
Pour half of the mixture into the prepared pan. Top with half of the melted chocolate and swirl a knife through the batter to marble it. Top with the remaining batter.
Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely. Before serving, drizzle the cake with the remaining melted chocolate.