Irish Cream Pound Cake
Source of Recipe
Domino Sugar
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
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