"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, May 10, 2010

Chocolate Chip Irish Cream Pound Cake

"This cake is even better on the second day." --Anna Ginsberg, Austin, TX
Yield 16 servings (serving size: 1 slice)
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
Preheat oven to 325°.
Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
Lightly spoon 2 3/4 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.
Nutritional Information
Calories: 308 (30% from fat)
Fat: 10.1g (sat 5.9g,mono 2.5g,poly 0.5g)
Protein: 5g
Carbohydrate: 48.9g
Fiber: 0.6g
Cholesterol: 59mg
Iron: 2.3mg
Sodium: 231mg
Calcium: 60mg

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