I did make a couple changes. I didn't have mini-chocolate chips so I used regular. When I make this cake again, I would either procure the mini-chips or WAY up the regular chocolate chip proportion. Quite honestly, a quarter of a cup of regular chips was nowhere near enough. Many slices didn't even have one solitary chip in them! And that's just wrong.
The last change I made was to whip up a quick glaze of confectioner's sugar and Baileys. I think I would do it again, as I think that extra touch of sweetness added to the cake. But it certainly isn't a necessity, so feel free to omit if that doesn't appeal. But if you enjoy Irish Cream liquer, or cake, you can not go wrong with this recipe. The creamy sweet interior coupled with a delightful buttery crust - it is an excellent recipe and one that will be repeated in this kitchen.
Chocolate Chip Irish Cream Pound Cake
Category Finalist, Desserts. "This cake is even better on the second day." --Anna Ginsberg, Austin, TX
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.
Yield: 16 servings (serving size: 1 slice)
CALORIES 308 (30% from fat); FAT 10.1g (sat 5.9g,mono 2.5g,poly 0.5g); PROTEIN 5g; CHOLESTEROL 59mg; CALCIUM 60mg; SODIUM 231mg; FIBER 0.6g; IRON 2.3mg; CARBOHYDRATE 48.9g
Cooking Light, APRIL 2007