Irish Cream Chocolate Chip Bundt Cake

Makes 16 slices. Cooking time: About an hour and a half, from start to finish.

The ingredients:

• 1/4 cup semisweet chocolate chips
  
• 1 teaspoon cake flour
  
• 2 3/4 cups cake flour (about 11 ounces)
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 3/4 cup fat-free cream cheese, softened (I used light, not fat-free, but you could definitely go for broke and use regular)
  
• 10 tablespoon butter, softened
  
• 1 cup granulated sugar
  
• 1 cup packed light brown sugar
  
• 1 teaspoon vanilla extract
  
• 3 large eggs
  
• 3/4 cup Irish cream liqueur (I used Bailey's, of course)
  
• Baking spray with flour (NOT regular baking spray, or the cake will stick like crazy)
  
• 2 tablespoons powdered sugar (optional)
  

The algorithm:
Preheat oven to 325°.

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.