White Chocolate Pound Cake

Course : Cakes
Serves: 16
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Ingredients:

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
8 ounces sour cream
---GLAZE
4 pieces squares semisweet baking chocolate (1 ounce each) melted
4 pieces squares white baking chocolate (1 ounce each) melted
1 pint 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 fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. 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. Bake at 350 F 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.


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