Chocolate Chip Irish Cream Pound Cake

Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Category Finalist, Desserts. "This cake is even better on the second day." --Anna Ginsberg, Austin, TX

Yield:

16 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 308
Caloriesfromfat 30 %
Fat 10.1 g
Satfat 5.9 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 48.9 g
Fiber 0.6 g
Cholesterol 59 mg
Iron 2.3 mg
Sodium 231 mg
Calcium 60 mg

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
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

Preparation

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.

Note:

Anna Ginsberg, Austin, TX,

April 2007