Recipe by Marz
I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!
Top Review by Chef Dudo
The aroma of Baileys Irish Cream, aaah. The cake also tastes of the Irish Cream. Very nice. It is a dense yet light cake, easy to make and with a wonderful result. Just a little note to myself for the next time I make this. 10 tablespoons butter equals about 110grams. I am very pleased to have found this. Thanks for posting.
- 1⁄4 cup semi-sweet Hershey's Chipits- small chocolate chip
- 1 teaspoon cake flour
- 2 3⁄4 cups cake flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup fat free cream cheese, softened
- 10 tablespoons butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 3⁄4 cup irish cream
- 2 tablespoons powdered sugar
Directions See How It's Made
- Preheat oven to 325 degrees.
- Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
- Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
- Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
- Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
- Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
- Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.