For a more intense Irish Cream flavor, substitute regular Irish Cream Liquor for the coffee creamer, add 1/2 teaspoon baking powder and 1/4 teaspoon salt to dry ingredients.
Decorate for St. Patrick's Day, with chocolate filigrees in the shape of shamrocks.
1 1/4 cups (2 1/2 sticks) butter, softened
1 3/4 cups C&H® granulated sugar
3 cups all-purpose flour
3/4 cup Irish Cream flavored liquid coffee creamer
1 tablespoon vanilla extract
1 tablespoon C&H® Powdered Sugar for sprinkling (optional)
Whipped Cream Topping
1 cup heavy whipping cream
2 tablespoons C&H® Powdered Sugar
2 teaspoons vanilla extract
Irish Cream Liquor (optional)
Semi-sweet chocolate chips (optional)
Pound Cake: Heat oven to 325 degrees F. Generously grease and flour 12-cup
fluted tube pan.
Beat butter in large bowl until smooth.
Add sugar; continue beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
At low speed, add flour and creamer alternately, beginning and ending with flour. Mix well after
each addition. Stir in extract.
Pour into prepared pan.
Bake for 70-80 minutes, or until toothpick inserted near center comes out clean.
Cool in pan for 10 minutes; invert onto cooling rack. Cool completely.
Sprinkle with 1 tablespoon confectioners' or powdered sugar if desired.
Cut cake into serving pieces; top each serving with a dollop of Whipped Cream
Garnish with a sprig of mint, or drizzle your favorite Irish Cream Liquor over, if desired.
For a special touch, top with a Chocolate Shamrock Filigree.
Whipped Cream Topping: In small mixing bowl, beat cream until soft peaks form.
Gradually, add powdered or confectioners' sugar.
Add vanilla extract. Continue beating until stiff peaks form.
Chocolate Shamrock Filigrees: Melt chocolate chips in resealable plastic bag. Snip a small opening in one corner. Pipe the outline of a shamrock approximately 1/4-inch wide on individual squares of waxed paper.
Refrigerate until serving time.
Peel from waxed paper and place on dollop of Whipped Cream Topping.