Irish Cream Pound Cake
Irish Cream Pound Cake with a firm, close crumb, Irish Cream flavor with a hint of dark chocolate.

Irish Cream Pound Cake
That is what I am dreaming of. Perfect for morning, noon, or night.

Irish Cream Pound Cake
With my cup of hot coffee or glass of milk. Perfection.

Chocolate Chip Irish Cream Pound Cake
Cooking Light, April 2007

1/4 cup semisweet chocolate mini chips
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. Makes 16 servings.

1 serving equals:
Calories: 308
Fat: 10.1
Fiber: .6
WW Points: 7