Recipe for cooking chocolate mint pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Chocolate Mint Pound Cake

1/2 c. butter or butter replacement, softened
4 oz. cream cheese, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla extract or flavoring
1 c. all-purpose flour
1 tsp. baking powder
1 2/3 c. (10 oz.) Hershey\s Mint
    Chocolate Chips, divided
3 to 4 drops green food color (optional)
Mint Chocolate Chip Glaze

Preheat oven to 325 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Beat butter, cream cheese and sugar in medium bowl until fluffy. Add eggs and vanilla extract or flavoring; beat well. Stir in flour and baking powder; stir in 1 c. mint chocolate chips (reserving the remainder for glaze) and green food color, if desired. Pour batter into greased pan. Bake for 45 to 50 min. or until cake pulls away from sides of pan. Cool 10 min.; remove from pan. Cool completely on wire rack.

Prepare Mint Chocolate Chip glaze. Spread over top of cake, allowing glaze to run down sides. Cool completely. Makes approximately 10 servings.

Mint Chocolate Chip Glaze
Place remaining 2/3 c. mint chocolate chips and 2 Tbsp. shortening (do not use butter, margarine, spread or oil). Microwave at HIGH (100%) for 30 seconds to 1 min. or until chips are melted and mixture is smooth when stirred.