Chocolate Chip Irish Cream Pound Cake

Brought this to work for St. Patrick's Day and it was a big hit!

Chocolate Chip Irish Cream Pound Cake

This cake is even better on the second day. (Adapted from Cooking Light - April 2007)

Yield: 16 servings (serving size: 1 slice)

1/2 cup semisweet chocolate minichips
1 teaspoon cake flour
2 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
8 oz cream cheese, softened
10 tablespoon unsalted 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 degrees F.
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 degrees F 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.

Note: It took longer than 55 min to bake for my oven but start checking at 50 minutes to see how its doing. Use a long wooden skewer or cake tester to make sure its completely baked.