Cream cheese adds rich tenderness and allows for the reduction of butter in this delicious, chocolate chip pound cake, decoratively drizzled with a chocolate glaze.

Chocolate Chip Pound Cake

Pound Cake:

1/2 cup butter, softened
4-ounces (1/2 of an 8-ounce package) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 cup semisweet chocolate chips

Chocolate Chip Glaze:

2/3 cup chocolate chips

2 teaspoons vegetable shortening

1. Heat oven to 325°F (160°C). Grease and flour 9 x 5 x 3-inch loaf pan; set aside.
2. For Pound Cake: 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 chocolate chips. Pour batter into prepared pan.
3. Bake 45 to 50 minutes or until cake pulls away from sides of pan. Cool 10 minutes; remove from pan. Cool completely on wire rack.
4. For Chocolate Chip Glaze: Place chocolate chips and shortening 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. Spread over top of cake, allowing glaze to run down sides. Cool completely.

Makes 10 servings.