White Chocolate Pound Cake
By
Kathie Carr
@kathiecc
1
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.
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.
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
How to Make White Chocolate Pound Cake
- 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.
- 2Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
- 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.
- 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.
About White Chocolate Pound Cake
Course/Dish: Cakes
