Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
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
10 tablespoon butter, 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
How to Make It
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.
Amazing pound cake! I just made this cake after years of looking at the recipe and wanting to try it out; I had most of the ingredients on hand so I gave it a go. I had to make a few modifications: 1) I used only 1/2 cup of granulated sugar and 1 & 1/2 cups of brown sugar; 2) I used 1/3 less fat cream cheese (~3-4 tbsp.); 3) I added 1/2 cup of mini chips & 4) I only used 1/4 cup Bailey's Irish Cream and the remaining 2/3 cup I substituted low-fat buttermilk. Personal opinion is that the cake is nicely flavored with Bailey's at 1/4 cup (which is the size of a mini bottle) - a full 3/4 cup, I think would make it pretty boozy. Overall, the cake was nice and tender / very moist (I cooked for ~10 min less than the recipe) and it just gets better over time so feel free to bake ahead and serve within 1-2 days of cooking. I will absolutely make this again and again with my modifications (and probably would add more chips next time); enjoy!
A little dense, but really tasty. I liked this better the second day, when the liquer soaked the cake. I followed the recipe exactly, except I used mini-chocolate chips instead of regular chocolate chips. I will definitely be making this again.
The first time I made this cake I followed the directions and used fat-free cream cheese and it was awful. The second time I made the cake I used regular cream cheese and it was was somuch better. Very moist and flavorful. Would definitely make again.
I made this cake for my birthday. I used regular sized giradelli dark chocolate chips instead and followed other comments and used 1/2 cup instead of 1/4 cup of chips. My husband and I thought it could use more chips still, but that could be from the size used. Otherwise, this cake was awesome! I plan to make it again for the holidays as I know our families will enjoy it.
My dinner guests loved this. Next time, I will add more choclate chips. I did not find it dry, but did use low-fat vice non-fat cream cheese. I baked it for exactly 55 minutes in my gas oven. I served it with a small scoop of coffee ice cream, which really seemed to go well with the Irish Cream flavor.
Delicious and dense pound cake with a nice fine crumb. More moist than it looks :) I followed the recipe exactly, but forgot to set my kitchen timer. I was worried about over cooking (per previous reviews), but just continued to check it for a golden brown color. It came out fine, not dried out at all. Highly recommend!