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St. Patrick's Day: Irish Cream Pound Cake

Source of Recipe

dominosugar.com


List of Ingredients

Pound Cake:

1 1/4 cups - butter or margarine, softened

1 3/4 cups - Domino® Granulated Sugar

5 - eggs

3 cups - all-purpose flour

3/4 cup - Irish Cream flavor liquid coffee creamer

1 tablespoon - vanilla

1 1/2 teaspoons - chocolate extract or chocolate flavored liqueur

1 tablespoon - Domino® Confectioners Sugar, if desired

Irish Cream Topping:

1 cup - whipping cream

2 tablespoons - Domino® Confectioners Sugar

2 teaspoons - vanilla

1/2 teaspoon - chocolate extract or chocolate flavored liqueur

Semi-sweet chocolate chips, if desired




Recipe

Preheat oven to 325°F. Generously grease and flour 12-cup fluted tube pan.

Beat butter in large bowl until smooth. Add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, add flour and coffee creamer alternately, beginning and ending with flour. Mix well after each addition. Stir in vanilla and chocolate extract.

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. Cool in pan 10 minutes; invert onto cooling rack. Cool completely. Sprinkle with 1 tablespoon confectioners' sugar if desired.

---Irish Cream Topping: In small mixing bowl, beat whipping cream until soft peaks form. Gradually add confectioners' sugar. Add vanilla and chocolate extract. Continue beating until stiff peaks form. Cut cake into serving pieces; top each serving with a dollop of Irish Cream Topping. Garnish with chocolate shamrock filigrees*, if desired.

* To make chocolate filigrees, melt chocolate chips in resealable plastic bag. Snip a small opening in one corner. Pipe an outline of desired shape approximately 1/4 inch wide on individual squares of waxed paper. Refrigerate until serving time. Peel from waxed paper and place on dollop of Irish Cream Topping.