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Chocolate Chip Mint Pound Cake
in Diana's Recipe Book
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|Servings: Makes 1 (9 x 5-inch) pound cake, 10 servings|
If you love the combination of flavors of mint and chocolate, you'll really go for this Chocolate Chip Mint Pound Cake. It's studded with mint chocolate chips, then if you like, you can get your double dose of both flavors making the Mint Chocolate Chip Glaze (see recipe below).
1/2 cup (1 stick/4 oz./113g) butter or margarine, softened
4 oz. cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 2/3 cups mint chocolate chips, divided
Mint Chocolate Chip Glaze (optional)
(see recipe below)
1. Preheat oven to 325°F/160°C. Grease and flour a 9 x 5 x 3-inch loaf pan.
2. Beat butter, cream cheese and sugar in medium bowl until fluffy. Add eggs and vanilla; beat well. Stir in flour and baking powder; stir in 1 cup mint chocolate chips (reserving the remainder if making glaze). Pour batter into prepared pan.
3. Bake in preheated oven for 45 to 50 minutes or until cake pulls away from sides of pan. Cool 10 minutes; remove from pan. Cool completely on wire rack. Spread Mint Chocolate Chip Glaze (glaze is optional) over top of cake, allowing glaze to run down sides. Cool completely.
Mint Chocolate Chip Glaze:
Place remaining 2/3 cup mint chocolate chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute or until chips are melted and mixture is smooth when stirred.
Makes 1 (9 x 5-inch) pound cake, 10 servings.
|Date: August 25, 2006|