Crusty Candy Cane Chocolate Chip Pound cake recipe

INGREDIENTS

and 1/4 cup real butter at room temperature, no substitution

8 oz

cream cheese at room temperature

3 cups

granulated sugar

eggs at room temperature

3 cups

all-purpose flour

1 tsp

vanilla extract

1 tsp

peppermint extract

1 cup

crushed candy canes

2 cups

dark chocolate chips

1/4 cup

butter at room temperature, no substitutions

3/4 cup

marshmallow creme

1 tsp

peppermint extract

2 cups

powdered sugar, sifted

to 5 tablespoons milk

crushed and whole candy canes, chocolate chips, and marshmallows for garnish