Chocolate Chip Irish Cream Pound Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 2 |
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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! Ingredients:
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:
1. Preheat oven to 325 degrees.
2. Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
3. 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.
4. 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.
5. 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.
6. Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
7. Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
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