Here is a perfectly sweet ending to another amazingly sweet year. In 2009, I welcomed a new niece and nephew into my immediate family, had my one year wedding anniversary, saw my best friend get married, saw my little brother graduate form college, had an amazing year at work, traveled to some very fun places and my husband and I made extremely exciting plans for our immediate future! I am truly thankful for all of the great experiences we had this year. Have fun tonight and be safe. Wishing everyone a Happy New Year!Chocolate Chip Irish Cream Pound Cake
Adapted from Cooking Light April 2007
- 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.
