white chocolate pound cake
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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.
(1)
yield
16 serving(s)
prep time
15 Min
cook time
55 Min
Ingredients For white chocolate pound cake
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8 ozwhite baking chocolate, chopped
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1 csoftened butter
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2 cplus 2 tablespoons sugar, divided
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5eggs
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2 tspvanilla extract
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1/2 tspalmond extract
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3 cflour
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1 tspbaking powder
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1/2 tspsalt
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1/2 tspbaking soda
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1 c(8 ounces) sour cream
How To Make white chocolate pound cake
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1Chop 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.
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2Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
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3Grease 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.
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4Bake 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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