Cake Recipes
Chocolate Mint Pound Cake
Yield: about 10 servings
Ingredients
Cake
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 2/3 cups (10 ounces) Hershey's Mint Chocolate Chips, divided
- 3 to 4 drops green food color (optional)
Mint Chocolate Chip Glaze
- Remaining 2/3 cup mint chocolate chips
- 2 tablespoons shortening
Instructions
- Heat oven to 325 degrees F. Grease and flour* a 9 x 5 inch loaf pan.
Cake
- Beat butter, cream cheese and sugar in medium bowl until fluffy.
- Add eggs and vanilla extract; 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 for 45 to 50 minutes or until cake pulls away from sides of pan.
- Cool for 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.
Mint Chocolate Chip Glaze
- Place remaining 2/3 cup mint chocolate chips and 2 tablespoons shortening (do not use butter, butter, spread or oil). Microwave at HIGH (100%) for 30 seconds to 1 minute or until chips are melted and mixture is smooth when stirred.
Notes
* For best results, use our Pan Release!