• 16servings
  • 308calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup semisweet chocolate minichips

  2. 1 teaspoon cake flour

  3. 2 3/4 cups cake flour (about 11 ounces)

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 3/4 cup fat-free cream cheese, softened

  7. 10 tablespoon butter, softened

  8. 1 cup granulated sugar

  9. 1 cup packed brown sugar

  10. 1 teaspoon vanilla extract

  11. 3 large eggs

  12. 3/4 cup Irish cream liqueur

  13. Baking spray with flour

  14. 2 tablespoons powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°.

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

  3. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.

  4. 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.


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