Irish Cream Pound Cake

Irish Cream Pound Cake with a firm, close crumb, Irish Cream flavor with a hint of dark chocolate.

That is what I am dreaming of. Perfect for morning, noon, or night.

With my cup of hot coffee or glass of milk. Perfection.

Chocolate Chip Irish Cream Pound Cake
Cooking Light, April 2007

¼ cup semisweet chocolate mini chips
1 teaspoon cake flour
2 ¾ cups cake flour (about 11 ounces)
1 teaspoon baking powder
½ teaspoon salt
¾ 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
¾ cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar

Preheat oven to 325°.Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.Lightly spoon 2 ¾ 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. Makes 16 servings.

1 serving equals:
Calories: 308
Fat: 10.1
Fiber: .6
WW Points: 7