White Chocolate Pound Cake With White Chocolate Icing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From TOH magazine. Recipe by Jean Paré. It's scrumptious! Ingredients:
1 cup evaporated milk |
4 (1 ounce) white chocolate baking squares, chopped |
1 cup butter, softened |
1 2/3 cups sugar |
5 eggs |
2 3/4 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3 (1 ounce) white chocolate baking squares, chopped |
1/4 cup butter |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
1 -2 tablespoon milk |
Directions:
1. In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
4. Pour into a greased and floured 10-inch tube or bundt pan.
5. Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pan to a wire rack; cool completely.
7. FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
8. Remove from the heat.
9. Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
10. Drizzle over cake.
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