Chocolate Chip Irish Cream Pound Cake – this looks absolutely delish!!


  • 1/3 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
  • 6 ounces at-free cream cheese, softened
  • 10 tablespoon butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup Irish cream liqueur
  • 1/4 cup half and half
  • Baking spray
  • 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. Whisk together Irish Cream and Half and Half.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. Smooth the batter evenly with a spatula.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. Slice and serve. This cake become increasingly more delicious each day after it is baked. I highly suggest making it 1 to to 2 days before you plan to serve.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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