This moist, cream cheese pound cake (optionally tinted light green) is studded with mint-flavored chocolate chips and drizzled with a mint chocolate glaze.

Chocolate Mint Pound Cake

1/2 cup butter or margarine, softened
4-ounces (1/2 of 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 2/3 cups (10-ounce package) HERSHEY'S Mint Chocolate Chips - divided use
3 to 4 drops green food color (optional)

Mint Chocolate Chip Glaze (recipe follows)

1. Heat oven to 325°F (160°C). Grease and flour 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 for glaze) and green food color, if desired.
3. Pour batter into prepared pan.
4. 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.
5. Prepare Mint Chocolate Chip Glaze; spread over top of cake, allowing glaze to run down sides. Cool completely.

Makes 10 servings.

Mint Chocolate Chip Glaze: Place remaining 2/3 cup mint chocolate chips and 2 tablespoons vegetable 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.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.