Chocolate Chip Irish Cream Pound Cake

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In honor of St. Patrick’s Day here is an easy cake courtesy of Cooking Light Magazine that combines chocolate with Irish Cream liqueur.  This cake is moist and dense and the Irish Cream adds a surprising hint of flavor for those who aren’t expecting it.  The cake is easy to make and I’ve served it as a dessert to end a formal dinner, with a shot of Bailey’s Irish Cream on the side, but it is just as good with a cup of coffee for an afternoon snack or as a decadent breakfast treat.
People unfamiliar with Cooking Light might think it is odd that a healthy cooking magazine would include dessert recipes.  Filled with recipes ranging from soups and salads to entrees and yes desserts, this magazine proves that desserts don’t have to be off-limits when eating healthy and with a few simple tweaks of ingredients, can be a part of a healthy diet.  If you haven’t checked out the magazine, do so either in print or on-line.  Every issue is filled with tasty healthier recipes, many of which have become mainstays in my own kitchen.
CHOCOLATE CHIP IRISH CREAM POUND CAKE

1/4 cup semi-sweet chocolate mini chips

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.
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