Chocolate Chip Pound Cake

Place a rack in the center of the oven and preheat to 325*F.

Grease and flour two 9x5 inch loaf pans.

In a small saucepan, combine the unsweetened chocolate and 1 cup water.

Place over med.low heat and stir constantly until the chocolate is melted, about 2 minutes.

Set aside to cool for 2 minutes, then whisk in the mascarpone cheese until the mixture is smooth.

Beat the sugar, oil, eggs, & vanilla in a large bowl for 30 seconds.

Stir in the chocolate-mascarpone mixture.

Whisk the flour, baking soda, salt, baking powder and chocolate chips in a medium bowl.

Add the dry ingredients and stir just until blended.

Divide the batter between the two loaf pans and bake for 55-60 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached.

Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.

**If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cooled.**.

To make the sauce, place the chocolate chips in a small heat proof bowl.

Combine the heavy cream and vanilla extract in a small saucepan.

Heat the mixture over med.low heat until bubbles appear at the edges of the pan.

Pour the hot cream mixture over the chocolate chips.

Stir with a fork until the chocolate is melted and the mixture is smooth.

Drizzle the sauce over the cakes & refrigerate for 15-20 minutes to set the chocolate. Return to room temperature before serving.

Slice each cake into eighths and dice each slice into 4-9 squares.