Chocolate Chip Irish Cream Pound Cake

By mytastytreasures

Get festive this St. Patrick's Day with this so delicious Chocolate Chip Irish Cream Pound Cake! Heck, you don't even have to wait for St. Patty's to enjoy it!

Ingredients

• GLAZE:
• 1/4 cup semisweet chocolate mini chips
• 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
• 2 tablespoons butter, softened
• 3/4 cup powdered sugar
• 1 tablespoon Bailey's Irish Cream
• 1 teaspoon milk or half-n-half, or more if needed
• 1/4 cup Guittard Cappuccino Chips, optional

Preparation

Step 1

Preheat oven to 325°F.

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, or use glaze below.

GALZE:
Add all the ingredients in a small bowl except the cappuccino chips and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Top the cake with Cappuccino chips before the glaze sets up.