white chocolate pound cake

★★★★★ 1
By Kathie Carr
from North Liberty, IN

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
serves 16
prep time 15 Min
cook time 55 Min

Ingredients For white chocolate pound cake

  • 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

  • 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.

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