White Chocolate Pound Cake |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I often bake this moist bundt cake, drizzled with two types of chocolate glaze, for special occasions, says Kimberley Thompson of Fayetteville, Georgia. Ingredients:
8 ounces white baking chocolate, chopped |
1 cup butter, softened |
2 cups plus 2 tablespoons sugar, divided |
5 eggs |
2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 cup (8 ounces) sour cream |
glaze: |
4 ounces semisweet chocolate, melted |
4 ounces white baking chocolate, melted |
whole fresh strawberries, optional |
Directions:
1. Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups 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 chocolate.
2. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
3. Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top.
4. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired. Yield: 16 servings.
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