Chocolate Chip Irish Cream Pound Cake

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Calories: 308
Calories from fat: 30%
Fat: 10.1g
Saturated fat: 5.9g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.5g
Protein: 5g
Carbohydrate: 48.9g
Fiber: 0.6g
Cholesterol: 59mg
Iron: 2.3mg
Sodium: 231mg
Calcium: 60mg



Anna Ginsberg, Austin, TX, Cooking Light

APRIL 2007

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  • 16

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

Step 1

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.

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