Chocolate Chip Irish Cream Loaf Cake

Make the Pound Cake
-1 Preheat the oven to 350°F. Spray a loaf pan with nonstick baking spray, and set aside. You may also line it with parchment paper to help lift the cake out of the pan.
-1 Combine the slightly cooled butter and sugar in a medium bowl. Whisk until combined and smooth.
-1 Crack the eggs into a smaller dish, then add them into the butter/sugar mixture. Measure in the vanilla extract and give them a stir.
-1 Pour in the Irish Cream and stir to combine.
-1 Combine the all-purpose flour, baking powder and kosher salt in a separate bowl. Whisk to combine.
-1 Pour the dry ingredients into the wet ingredients, stirring until the batter begins to come together.
-1 Add the chocolate chips to the batter, and stir until just combined.
-1 Pour the batter into the prepared loaf pan, and transfer to the preheated oven.
-1 Bake for 45-50 minutes, or until an inserted toothpick comes out clean.
-1 Remove from the oven, and allow ample time to cool before glazing.
Make the Glaze
-1 While the pound cake cools, measure the powdered sugar into a smaller bowl.
-1 Season with a pinch of salt, then pour in the Irish Cream.
-1 Whisk (or whip together using a hand mixer) until smooth, and set aside.
Decorate the Cake
-1 When the cake has cooled completely, drizzle the glaze over it.
-1 Sprinkle with chocolate shavings, green sprinkling sugar or sprinkles.
-1 Cut into slices, and enjoy!