Name: Orange Chocolate Chip Pound Cake
Ingredients: 1 stick unsalted butter (room temperature, plus more for pans); 1 1/2 cups all-purpose flour (plus more for pans); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 2 Tbsp orange juice; 1/4 cup + 2 Tbsp milk; 2 Tbsp dark rum (optional, can use more orange juice instead); 1 teaspoon pure vanilla extract; 1 cup sugar; 2 large eggs + 1 egg yolk (room temperature); orange zest from 2 oranges; 1 cup mini chocolate chips; 4 oz cream cheese (room temperature); 1 cup powdered sugar; 2-3 Tbsp orange juice; zest form 1 orange

Preheat oven to 350 degrees. Butter and flour 8.5 x 4.5 loaf pan. Line bottom with parchment.
Whisk together all the dry ingredients: flour, baking powder, baking soda, and salt in a medium bowl. In separate bowl, combine wet ingredients: orange juice, milk, rum and vanilla; set aside.
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) until pale, light and fluffy, about 5 minutes.
Reduce mixer speed; add eggs and an egg yolk, one at a time, completely incorporating between each addition. Add orange zest; mix again.
Add dry and wet mixtures alternately to batter, beginning and ending with flour (add 1/3 of the dry, then 1⁄2 of the wet, 1/3 of the dry, 1⁄2 of the wet and end with 1/3 of the dry).
Fold in chocolate chips.
Place batter into a pan, smooth top, and bake until golden brown and a cake tester comes out clean, 50 minutes to 1 hour. Let cool in pan for 30 min then let completely cool on rack.
For the frosting beat softened cream cheese, orange zest and 2 Tbsp orange juice with 1 cup of powdered sugar. Beat in additional juice or extra powdered sugar to reach desired consistency. I prefer thicker frosting that doesn’t drip on the sides of the cake. Spoon icing over baked and cooled cake.

Orange Chocolate Chip Pound Cake

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