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Mint Chocolate Chip Pound Cake
A moist pound cake flavored with mint and sweet chocolate chips, topped with a lucious chocolate glaze!
Quick Facts
Prep Time: 20 minutes
Bake Time: 65 to 70 minutes
Yield: 1 (9 x 5-inch) loaf cake
Ingredients
- 3/4 cup butter, softened
- 4 ounces cream cheese, softened
- 1 cup sugar
- 3 eggs, room temperature
- 3/4 teaspoon mint extract
- 10 drops (1/8 teaspoon) green food coloring
- 1/4 cup Karo® Light Corn Syrup
- 1-1/3 cups all-purpose flour
- 3 tablespoons Argo® Corn Starch
- 1/2 teaspoon Argo® Baking Powder
- 1/8 teaspoon salt
- 1/2 cup semi-sweet mini chocolate chips
Chocolate Glaze
- 1/2 cup semi-sweet mini chocolate chips
- 1 tablespoon butter
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon light cream OR milk
- 2 tablespoons Karo® Light Corn Syrup
Directions
- Preheat oven to 325°F (300°F for nonstick, coated or glass pans). Spray a 9 x 5-inch loaf pan with cooking spray.
- Beat butter and cream cheese in large mixer bowl until creamy. Add sugar and beat 2 to 3 minutes until light and fluffy. Beat in eggs, one at a time, until well blended, then mint extract, food coloring and corn syrup.
- Combine flour, corn starch, baking powder and salt together. Gradually add dry ingredients to butter, mixing after each addition until combined. Add 1/2 cup chocolate chips; mix just until combined.
- Pour into prepared pan and smooth the top of the batter with spatula.
- Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.
- Chocolate Glaze:
- Melt chocolate chips with butter in microwave or on stove top. Stir in vanilla, cream and corn syrup. Immediately drizzle over top of cake. Recipe Tip: Place a sheet of waxed paper under the wire rack when applying drizzle to catch any drips.
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