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White Chocolate Pound Cake

"I often bake this moist bundt cake, drizzled with two types of chocolate glaze, for special occasions," says Kimberley Thompson of Fayetteville, Georgia.

16 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

8 ounces white baking chocolate, chopped
1 cup butter, 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 ounces semisweet chocolate, melted
4 ounces white baking chocolate, melted
Whole fresh strawberries, optional

Directions

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

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White Chocolate Pound Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 371 calories, 17 g fat (10 g saturated fat), 107 mg cholesterol, 285 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.