1/2 Photos of Chocolate Chip Irish Cream Pound Cake
1 hr 10 mins
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!
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Units: US | Metric
- 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
- 1Preheat oven to 325 degrees.
- 2Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
- 3Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
- 4Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
- 5Add 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.
- 6Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
- 7Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
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Nutritional Facts for Chocolate Chip Irish Cream Pound Cake
Serving Size: 1 (72 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 281.3
- Calories from Fat 81
- Total Fat 9.1 g
- Saturated Fat 5.3 g
- Cholesterol 53.9 mg
- Sodium 176.8 mg
- Total Carbohydrate 47.4 g
- Dietary Fiber 0.5 g
- Sugars 28.4 g
- Protein 3.3 g
The following items or measurements are not included:
fat free cream cheese