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White Chocolate Pound Cake




Source of Recipe


toh


List of Ingredients




8 squares (1 ounce each) white baking chocolate
1 cup butter (no substitutes), softened
2 cups plus 2 tablespoons sugar, divided
5 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (8 ounces) sour cream

GLAZE:
4 squares (1 ounce each) semisweet baking chocolate, melted
4 squares (1 ounce each) white baking chocolate, melted
Whole fresh strawberries, optional


Recipe



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° 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.