Chocolate Chip Irish Cream Pound Cake ( Attempt #2)

I don't know if this attempt will beat my first attempt with my mom tuesday for this delicious, LIGHT pound cake ! It was so delicious that it was gone in two days practically!

Chocolate Chip Irish Cream Pound Cake
Original Photo

Original Recipe from Cooking Light can be found here: Original Recipe Contest Winner

1/4 cup semisweet chocolate minichips
1 teaspoon flour
2 3/4 cups AP Cake flour
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 and Flour for Bundt Pant
2 tablespoons powdered sugar optional topping

B-Healthy Recipe 01-10-2009

1/4 cup semisweet chocolate minichips
1 teaspoon AP Whole Grain flour 

1 1/4 cups AP Whole Grain Flour (Minus 1 Tablespoon to equal Cake Flour)
1 1/2 cup AP Flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon Smart Balance Light and Smart Balance 50/50 blend to cut out saturated fats 
3/4 cup granulated sugar ( all I had left!)
1 cup packed brown sugar
1 teaspoon vanilla extract 
1 large egg
1/2 cup Egg Substitute (to cut out saturated fat and cholesterol)
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar

Get-It-Made:

Preheat oven to 325°.

Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.

Lightly spoon 2 3/4 cups (minus 1 Tablespoon) 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 and lightly floured.

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.

Yield

16 servings (serving size: 1 slice)

Approximate Nutritional Information ( Adapted from from Original Recipe, these are my estimates for substituting Smart Balance for butter, less sugar, substituting Egg Substitute for whole eggs)

CALORIES: 273
Fat: 8 g 
Carbohydrates: 43 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 59 mg

I am going to double check on this because I am interested if these are correct estimates- I will probably use a recipe calculator and will update if needed. I will also be taking it over to Jeff's Mom and Dad's today for a "family get together" ... along with some leftover Mocha Swirl Cheesecake and B Healthy Veggie Girl Blondies if they turn out alright!


BIG QUESTION:
Should  I do a citrus glaze, a rum glaze  or sift powdered sugar?