Bailey’s Chocolate Chip Pound Cake (lemontreedwelling)


1/2 c butter
3 eggs
1/4 c sour cream
1/4 c Bailey’s Irish Cream
1 1/2 c flour
1/4 t baking powder
1/8 t baking soda
1 c sugar
1 c mini chocolate chips

Allow butter, eggs, sour cream and Bailey’s to stand at room temp 30 min. Combine flour, baking powder and baking soda; set aside. In a medium mixing bowl beat butter on medium-high speed 30 seconds. Gradually add sugar, beating approx 10 min or until light and fluffy. Add eggs one at a time, beating 1 min after each addition. Combine sour cream and Bailey’s; stir well. Add dry mix and sour cream mix alternately to beaten mix, beating after each addition until just combined. Stir in chocolate chips. Pour batter into greased and floured loaf pan. Bake at 325 F for 60 – 70 min or until a wooden toothpick comes out clean. Cool on a rack for 10 min; remove from pan and cool completely.


1 c powdered sugar
3 T Bailey’s Irish Cream (or more to reach desired consistency)
1 T cocoa powder

Combine powdered sugar, Bailey’s Irish Cream and cocoa powder. Stir to combine; drizzle over cake.



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