CHOCOLATE CHIP IRISH CREAM POUND CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 325°F. 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, or use glaze below. GALZE: Add all the ingredients in a small bowl except the cappuccino chips and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Top the cake with Cappuccino chips before the glaze sets up.