Irish Cream Pound Cake

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 1/4 cups butter, softened
• 1 3/4 cups sugar
• 5 eggs
• 3 cups flour
• 3/4 cup baileys irish cream
• 1 tablespoon vanilla
• 1 1/2 teaspoons chocolate liqueur (like godiva)
• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon irish cream
• 1/2 teaspoon chocolate liqueur
• semi-sweet chocolate chips, for garnish

Recipe

• 1 preheat oven to 325°f
• 2 generously grease and flour 12-cup bundt pan.
• 3 beat butter in large bowl until smooth.
• 4 add sugar and continue beating until light and fluffy.
• 5 add eggs, one at a time, beating well after each addition.
• 6 at low speed, add flour and bailey's liqueur alternately, beginning and ending with flour. mix well after each addition.
• 7 stir in vanilla and chocolate liqueur.
• 8 pour into prepared pan. bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the center comes out clean.
• 9 cool in pan 10 minutes; invert onto cooling rack.
• 10 cool completely. sprinkle with 1 tablespoon confectioners sugar if desired.
• 11 in small mixing bowl, beat whipping cream until soft peaks form.
• 12 gradually add confectioners sugar.
• 13 add vanilla and liqueurs.
• 14 continue beating until stiff peaks form.
• 15 cut cake into serving pieces; top each serving with a dollop of irish cream topping.