Chocolate Chip Irish Cream Pound Cake

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

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.