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I am currently working on a Master's Degree in Nutrition and requirements for Registered Dietician R.D. I plan to run my first full marathon in 2009. This blog is about everything I learn, eat, and do along the way. Cheers!

Tuesday, January 6, 2009

Chocolate Chip Irish Cream Pound Cake

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I found this recipe online through a search on cooking light because I love Irish Cream and chocolate chips and well, pound cake! Of course I made it a little "healthier" too!

Chocolate Chip Irish Cream Pound Cake


1/4 cup semisweet chocolate minichips
1 teaspoon cake flour

2 3/4 cups AP flour (Minus 1 Tablespoon)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened (we used smart balance to cut out Saturated Fats)
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs ( we used 2 whole eggs and 1 egg white, to cut out saturated fat and cholesterol)
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.

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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.


16 servings (serving size: 1 slice)

Nutritional Information

CALORIES 285 (30% from fat); FAT 8.1g (sat 5 g,monounsaturated 3 g,polyunsaturated 1 g); IRON 2.3mg; CHOLESTEROL 59mg; CALCIUM 60mg; CARBOHYDRATE 48g; SODIUM 231mg; PROTEIN 5g; FIBER 0.6g

Original Recipe from Cooking Light, APRIL 2007

However, we had some notes for next time we make it.
1. Definitely use the minichips, we used regular sized chocholate chips and a few got stuck, a few cooked too much. The minis would spread through the cake more and definately contribute to a better texture.
2. If we had egg substitute (like an egg beaters or better n eggs), I would have used that for two of the 3 eggs to lessen the cholesterol (and saturated fat).
3. I mixed this recipe by hand! An electric mixer would have made the batter much more even and airy- which would have helped bake this better. Ours had a couple of spots that were "less" cooked and too moist. Because of mixing it by hand, the clumps of cream cheese and brown sugar probably didn't get mixed as well. See that bottom right corner- I took off the chunk to test it but when I stuck a knife in the other sides it came out clean.
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it was still delicious and is half gone already- so if you don't have a mixer don't fret!
4. Instead of powdered sugar, a glaze or a drizzle of frosting would be divine! The bailey's is delicious in this and would go so nicely with say a royal icing made with orange peel or grand marnier. We could call it "The Drunk's Cake" with all the booze!

I would highly recommend this to any and all.

There is my dessert from last night- I knew I would have something!

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Simple and Divine said...

Check out that sponge! You're so talented lovepie :)

Madison Song said...

looks awesome!! you are a baking queen :)
i wish i could experiment some more~

B_Hlthy said...

oh my gosh- it was absolutely fantastic! i love love love loved this recipe- Too bad its nearly gone otherwise I would send it to yall.

Maybe next time I make it!

VeggieGirl said...