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)
- Heat oven to 325°F.
Grease and flour 9 x 5 x 3-inch loaf pan.
- 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.
- Pour batter into prepared
pan.
- 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.
- 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.
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