Chocolate Chip Irish Cream Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Category Finalist, Desserts. This cake is even better on the second day. -Anna Ginsberg, Austin, TX 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 |
Directions:
1. Preheat oven to 325°.
2. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
3. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.
4. 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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