Chocolate Mint Pound Cake

1/2 cup (1 stick) butter or margarine, softened
4 ounces (1/2 of 8-oz. pkg.) cream cheese, softened
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.) Mint Chocolate Chips, divided
3 to 4 drops green food color (optional)
Mint Chocolate Chip Glaze


Heat oven to 325°F. Grease and flour 9x5x3-inch loaf pan. 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. 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. Spread glaze 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, margarine, spread or oil) in small microwave-safe bowl. Microwave on HIGH (100%) 30 seconds to 1 minute or until chips are melted and mixture is smooth when stirred.