Cream cheese adds rich tenderness and allowsfor the reduction of butter in this delicious, chocolate chippound cake, decoratively drizzled with a chocolate glaze.
Recipe: Chocolate Chip PoundCake
Pound Cake:1/2 cup butter, softened
Heat oven to 325°F (160°C). Greaseand flour 9 x 5 x 3-inch loaf pan; set aside.
For Pound Cake: Beat butter, cream cheeseand sugar in medium bowl until fluffy. Add eggs and vanilla;beat well. Stir in flour and baking powder; stir in 1 cup chocolatechips. Pour batter into prepared pan.
Bake 45 to 50 minutes or until cake pullsaway from sides of pan. Cool 10 minutes; remove from pan. Coolcompletely on wire rack.
For Chocolate Chip Glaze: Place chocolatechips and shortening in small microwave-safe bowl. Microwaveat HIGH (100%) 30 seconds to 1 minute or until chips are meltedand mixture is smooth when stirred. Spread over top of cake,allowing glaze to run down sides. Cool completely.
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 chips2 teaspoons vegetable shortening
Makes 10 servings.
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