Chocolate Chip Irish Cream Pound Cake ( Attempt #2)

10 01 2009

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.
1 BLOG 007
Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute.
1 BLOG 006
With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
1 BLOG 009
Fold in chocolate chips.
1 BLOG 010

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.

 1 BLOG 011

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?

Advertisements

Actions

Information

3 responses

10 01 2009
VeggieGirl

Looks fantastic!!

10 01 2009
misstiffie

OOO I’d say rum!!! But it dependes on how moist the pound cake is. If it’s super moist already you probably could just use a light dusting of powdered sugar :] I’m not sure how well Irish Cream + Citrus would work..

10 01 2009
HangryPants

It looks tasty! I would say that because it seems to have a lot of flavors on its own, try it out with just powdered sugar for now. You could always make the glazes for the side and let people add it if they want.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: