Chocolate Chip Poundcake

Notes: From Hershey's 1988 "Simply Chocolate". This recipe has been doubled from the original version. Yields about 20 servings.

1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cup sugar
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon grated orange peel
2 cups all-purpose flour
2 teaspoons baking powder
2 cups Hershey's Mini Chips Semi-Sweet Chocolate
Confectioners' sugar

1. Heat oven to 325 degrees. Grease and flour either 2 9x5x3 loaf pans or 1 bundt pan.

2. Cut butter and cream cheese into 1-inch slices and place in bowl of food processor. Add sugar. Process until smooth, about 30 seconds.

3. Add eggs, vanilla, and orange peel; process until blended, about 10 seconds.

4. Add flour and baking powder; process until blended, about 10 seconds.

5. Stir in Mini Chips chocolate.

6. Pour batter into prepared pan(s) and bake 45-50 minutes or until cake pulls from sides of pan. Cool 10 minutes; remove from pan. Cool completely. Dust top with confectioners' sugar.