White Chocolate Pound Cake

Course : Cakes
Serves: 16
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8 ounces white baking chocolate
1 cup butter -- (no substitutes), -- softened
2 1/4 cups sugar -- divided
5 large 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 -- (8 ounces)
4 ounces semisweet baking chocolate -- melted
4 ounces white baking chocolate melted
1 whole fresh strawberries -- optional

Preparation / Directions:

Chop four squares of white chocolate and melt the other four; set both aside. In a mixing bowl, cream butter and 2 cups sugar until light and flufly, about 5 minutes. Add eggs, one at a time, beat- ing well after each addition. Stir in ex- tracts and the melted chocolate. Com- bine flour, baking powder, salt and bak- ing soda; add to the creamed mixture al- ternately with sour cream. Beat just un- til combined. Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprin- kle with half of the chopped chocolate. Repeat. Pour remaining batter on top. Bake at 3500 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; re- move from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with straw- berries if desired.


Nutritional Information:

3846 Calories (kcal); 258g Total Fat; (60% calories from fat); 75g Protein; 303g Carbohydrate; 1534mg Cholesterol; 4149mg Sodium

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