Chocolate Chip Irish Cream Pound Cake

• 1/4 cup semi-sweet Hershey's Chipits- small chocolate chip
• 1 teaspoon cake flour
• 2 3/4 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup fat free cream cheese, softened
• 10 tablespoons butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 3/4 cup irish cream
• 2 tablespoons powdered sugar

1. Preheat oven to 325 degrees.
2. Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
3. Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
4. Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
5. Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
6. Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
7. Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

semisweet hersheys, cake flour, cake flour, baking powder, salt, cream cheese, butter, sugar, brown sugar, vanilla, eggs, irish cream, powdered sugar

Taken from www.food.com/recipe/chocolate-chip-irish-cream-pound-cake-222845 (may not work)