Cake Central › Recipes › White Chocolate Pound Cake

White Chocolate Pound Cake

A moist bundt cake, drizzled with two types of chocolate.

White Chocolate Pound Cake

Ingredients

  • 2 tablespoons white sugar 8 (1 ounce) squares white chocolate 1 cup butter 2 cups white sugar 5 eggs 2 teaspoons vanilla extract 1/2 teaspoon almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup sour cream 1 (1 ounce) square semisweet chocolate 4 (1 ounce) squares white chocolate, melted

Instructions

1 Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.

2 Chop four squares of the white chocolate and melted 4 of the others. Set aside.

3 In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.

4 Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.

5 Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.

6 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.

7 Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

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Cake Central › Recipes › White Chocolate Pound Cake