Name: White Chocolate Pound Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 8 ounces white baking chocolate, chopped -; 1 cup butter, softened -; 2 cups plus 2 tablespoons sugar, divided -; 5 large eggs, room temperature -; 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 sour cream -; Glaze: -; 4 ounces semisweet chocolate, melted -; 4 ounces white baking chocolate, melted -; Whole fresh strawberries, optional -

Ingredients for - White Chocolate Pound Cake

1. 8 ounces white baking chocolate, chopped

2. 1 cup butter, softened

3. 2 cups plus 2 tablespoons sugar, divided

4. 5 large eggs, room temperature

5. 2 teaspoons vanilla extract

6. 1/2 teaspoon almond extract

7. 3 cups all-purpose flour

8. 1 teaspoon baking powder

9. 1/2 teaspoon salt

10. 1/2 teaspoon baking soda

11. 1 cup sour cream

12. Glaze:

13. 4 ounces semisweet chocolate, melted

14. 4 ounces white baking chocolate, melted

15. Whole fresh strawberries, optional

How to cook deliciously - White Chocolate Pound Cake

1 . Stage

Chop four squares of white chocolate and melt the other four; set both aside. In a 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.

2 . Stage

Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.

3 . Stage

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.

4 . Stage

Bake at 350° for 55-60 minutes or until a toothpick inserted in 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.