White Chocolate Pound Cake
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Recipe Summary White Chocolate Pound Cake
A moist bundt cake, drizzled with two types of chocolate.Ingredients | White Chocolate Rice Krispie Cakes With Golden Syrup2 tablespoons white sugar8 (1 ounce) squares white chocolate1 cup butter2 cups white sugar5 eggs2 teaspoons vanilla extract½ teaspoon almond extract3 cups all-purpose flour1 teaspoon baking powder½ teaspoon salt¼ teaspoon baking soda1 cup sour cream1 (1 ounce) square semisweet chocolate4 (1 ounce) squares white chocolate, meltedDirectionsPreheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.Chop four squares of the white chocolate and melted 4 of the others. Set aside.In a mixing bowl, cream butter and 2 cups of the 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 white chocolate.Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.Info | White Chocolate Rice Krispie Cakes With Golden SyrupServings: 12 Yield: 1 -10 inch bundt cake
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