White Chocolate Pound Cake
Description
A moist bundt cake, drizzled with two types of chocolate.
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
Directions
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.