Double Chocolate Espresso Pound Cake

• 5 ounces milk chocolate, chopped
• 1/4 cup brewed espresso
• 1 cup butter, softened
• 3 cups sugar
• 5 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup 2% milk
• 1 cup (6 ounces) dark chocolate chips
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 3 tablespoons 2% milk
• 3 teaspoons vanilla extract
• 1/2 teaspoon salt

1. In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat.
2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture.
3. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325u0b0 until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

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Taken from www.tasteofhome.com/recipes/double-chocolate-espresso-pound-cake/ (may not work)