Chocolate Chip Irish Cream Pound Cake

  • cerfenberg Posted: 10/12/09
    Worthy of a Special Occasion

    I agree that it is very important to NOT OVERBAKE, it will make or break this cake. Super rich, delicious unique flavor.

  • Scmeade Posted: 01/29/11
    Worthy of a Special Occasion

    This cake never fails to win raves, and at least one person asks for the recipe every time I bake it.

  • StizzleBrizz Posted: 12/13/09
    Worthy of a Special Occasion

    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!

  • lhrpilotmom Posted: 02/23/10
    Worthy of a Special Occasion

    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.

  • Sarah9604 Posted: 04/07/10
    Worthy of a Special Occasion

    Didn't like this cake. Taste was not very good, though was very moist on inside. Will not make this again.

  • dtougas Posted: 09/14/10
    Worthy of a Special Occasion

    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.

  • ViennaVAfoodie Posted: 07/22/12
    Worthy of a Special Occasion

    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.

  • LamDaly Posted: 05/22/12
    Worthy of a Special Occasion

    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.

  • jmeleeS Posted: 02/11/14
    Worthy of a Special Occasion

    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!

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