Chocolate Chip Irish Cream Pound Cake
Adapted from Cooking Light April 2007
- 1/3 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
- 6 ounces at-free cream cheese, softened
- 10 tablespoon butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup Irish cream liqueur
- 1/4 cup half and half
- Baking spray
- 2 tablespoons powdered sugar
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. Whisk together Irish Cream and Half and Half.
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. Smooth the batter evenly with a spatula.
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.