Irish Cream Pound Cake

Directions

1. 1
   Preheat oven to 325°F
2. 2
   Generously grease and flour 12-cup bundt pan.
3. 3
   Beat butter in large bowl until smooth.
4. 4
   Add sugar and continue beating until light and fluffy.
5. 5
   Add eggs, one at a time, beating well after each addition.
6. 6
   At low speed, add flour and Bailey's liqueur alternately, beginning and ending with flour. Mix well after each addition.
7. 7
   Stir in vanilla and chocolate liqueur.
8. 8
   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.
9. 9
   Cool in pan 10 minutes; invert onto cooling rack.
10. 10
    Cool completely. Sprinkle with 1 tablespoon confectioners sugar if desired.
11. 11
    In small mixing bowl, beat whipping cream until soft peaks form.
12. 12
    Gradually add confectioners sugar.
13. 13
    Add vanilla and liqueurs.
14. 14
    Continue beating until stiff peaks form.
15. 15
    Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.