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Yield
16 servings (serving size: 1 slice)
Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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

Step 3

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

Step 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.

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