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Chocolate Chip Irish Cream Pound Cake Recipe

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This recipe for Chocolate Chip Irish Cream Pound Cake is from Ali's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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:
Directions:
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.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Amount per serving
Calories: 308
Calories from fat: 30%
Fat: 10.1g
Saturated fat: 5.9g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.5g
Protein: 5g
Carbohydrate: 48.9g
Fiber: 0.6g
Cholesterol: 59mg
Iron: 2.3mg
Sodium: 231mg
Calcium: 60mg

 

 

 

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