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Chocolate Chip Irish Cream Pound Cake

Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield 16 servings (serving size: 1 slice)
Category Finalist, Desserts. "This cake is even better on the second day." --Anna Ginsberg, Austin, TX

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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.

  3. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.

  4. 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.