Milk Chocolate Chip Pound Cake

After how well my great grandmother's pound cake turned out a few weeks ago I decided I'd give pound cakes another go. It took me awhile to make this because it has creme de cacao in it and despite the fact that I was only using it for baking, I'm still not old enough to buy it. But it was definitely worth the wait.
One thing about this recipe that was different from the others was a breadcrumb coating on the bundt pan. This coating adds a crunch to the crust which is great contrasted with the inside. The cake turned out really well. It's moist on the inside and not too dense like a lot of pound cakes. The dark creme de cacao added an extra richness to the recipe that was excellent so I'm glad I didn't try to make this with any substitutions.
I wasn't in a patient mood last night when I baked it so I didn't let it cool before deciding I wanted to decorate it with whipped cream which didn't turn out like I'd planned. Luckily the melted whipped cream didn't look so bad on the cake anyways. The recipe says the cake is best made 24 hours in advance. It hasn't quite been 24 hours yet, but I had a piece last night and this morning with breakfast and it was delicious both times.

Milk Chocolate Chip Pound Cake
Recipe from Sweet Stuff: Karen Barker's American Desserts

Ingredients
fine, dried, unseasoned breadcrumbs for coating the pan
3 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
24 tablespoons (12 ounces) unsalted butter, at room temperature
1 3/8 cup light brown sugar
1 3/8 cup sugar
5 eggs
2 teaspoons vanilla
1/4 cup + 1 tablespoon dark creme de cacao
3/4 cup milk
2 1/4 cup milk chocolate chips

Ingredients for the glaze
1/3 cup sugar
1/3 cup dark creme de cacao

Preparation
1. Preheat the oven to 350 degrees. Butter a 10inch, 12-cup Bundt pan and dust the pan with breadcrumbs, shaking off any excess crumbs.
2. Sift the flour and baking powder. Add the salt. Reserve.
3. In the bowl of a mixer fitted with a paddle, cream the butter till light and fluffy. Gradually add both the brown and granulated sugar and beat for several minutes, occasionally scraping the bowl.
4. Add the eggs one at a time briefly eating and scraping the bowl after each addition. Add the vanilla and creme de cacao and mix to combine.
5. Alternately add the reserved dry ingredients with the milk and mix just to combine. Stir in the milk chocolate chips. Transfer the batter to the prepared pan.
6. Bake at 350 degrees for approximately 1 hour and 20 minutes. When done, the cake will be golden brown and will test done if checked by inserting a toothpick. Remove from oven and allow the cake to cool for about 15 minutes while to prepare the glaze.

Preparation for the glaze and assembly
1. Combine the sugar and creme de cacao in a small saucepan and cook over low heat till the sugar is just dissolved.
2. Turn the Cake out onto a cooling rack and immediately brush the warm cake with the warm glaze. Allow to cool completely before serving. This cake is best if made 24 hours in advance.