Mint Chocolate Chip Pound 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.