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POUND CAKE: White Chocolate Pound Cake

Source of Recipe

TOH, Oct/Nov 2000, pg. 57


Recipe Introduction

With its delicate flavor and luscious white chocolate icing, this moist pound cake is a classy conclusion to any meal.

List of Ingredients

1 cup evaporated milk
4 squares white chocolate (1 oz each) chopped
1 cup butter, softened (no substitutes)
1 2/3 cups sugar
5 eggs
2 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt

ICING
3 squares white chocolate (1 oz each) chopped
1/4 cup butter (no substitutes)
2 cups confectioner's sugar
1/2 tsp vanilla extract
1 tbsp milk (1 to 2)



Recipe

In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with the chocolate mixture. Beat until just combined. Pour into a greased and floured 10" fluted tube pan. Bake at 325°F for one hour or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.

ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth. Remove from heat. Stir in confectioner's sugar, vanilla and enough milk to reach desired consistency. Drizzle over cake. Serves 12


Source: LyndaMc994 10/01/00