White Chocolate Pound Cake

Kathie Carr

By
@kathiecc

White chocolate is just my all time favorite.

I did not have a photo with both white and dark chocolate drizzles on the cake so altered the photo I had to give you an idea of using both colors of chocolate for decorating the pound cake.


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Comments:

Serves:

16

Prep:

15 Min

Cook:

55 Min

Ingredients

8 oz
white baking chocolate, chopped
1 c
softened butter
2 c
plus 2 tablespoons sugar, divided
5
eggs
2 tsp
vanilla extract
1/2 tsp
almond extract
3 c
flour
1 tsp
baking powder
1/2 tsp
salt
1/2 tsp
baking soda
1 c
(8 ounces) sour cream

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes