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Chocolate Mint Pound Cake Recipe

Chocolate Mint Pound Cake

Skill Level: Intermediate

Recipe Rating


  • 1/2 cup (1 stick) butter or margarine
  • 4 oz. (1/2 of 8 oz. pkg.) cream cheese
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint Chocolate Chips
  • 3 to 4 drops green food color


  • 1. Heat oven to 325°F. Grease and flour 9x5x3-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. 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. Prepare MINT CHOCOLATE CHIP GLAZE; spread over top of cake, allowing glaze to run down sides. Cool completely. About 12 servings.
  • MINT CHOCOLATE CHIP GLAZE: Place remaining 2/3 cup mint chocolate chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
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