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Chocolate Chip Irish Cream Pound Cake Recipe

   
 

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     Chocolate Chip Irish Cream Pound Cake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   20 minutes

Ingredients
1/4 cup semisweet chocolate minichips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
 
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar

Instructions
Preheat oven to 325. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.
Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.


Originally Submitted
8/4/2010





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