Chocolate Chip Irish Cream Pound Cake2017-01-16
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It’s a start of a new year! I still have some Baileys from the irish cupcakes i made last month so we are kicking off this year with a boozy desserts. A Chocolate Chip Irish Cream Pound Cake. It turned out quite nice, a great dessert perfect for that Monday morning coffee. This recipe makes for 2 loafs.
- 1/2 cup semisweet chocolate minichips
- 1 teaspoon cake flour
- 3 cups cake flour
- 1.5 teaspoon baking powder
- 1/2 teaspoon salt
- 8oz cream cheese, softened
- 1 cup butter, softened
- 1.25 cup granulated sugar
- 1.25 cup packed brown sugar
- 1.5 teaspoon vanilla extract
- 4 large eggs
- 1 cup Irish cream liqueur
- 2 tablespoons powdered sugar
Preheat oven to 325°.
Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
Sift together flour, baking powder, and salt in a separate bowl.
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, 2 at a time; beat well after each addition.
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.
Fold in chocolate chips. Pour into line pans. I line them with parchment paper.
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.