White Chocolate Pound Cake

Ingredients

• Servings: 1
• 2 tablespoons white sugar
• 8 (1 ounce) squares white chocolate
• 1 cup butter
• 2 cups white sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 1 (1 ounce) square semisweet chocolate
• 4 (1 ounce) squares white chocolate, melted

Recipe

• preheat 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.