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White Chocolate Pound Cake with Chocolate Sauce

 White Chocolate Pound Cake with Chocolate Sauce
As good as this homemade pound cake is alone, it hits new heights draped with the accompanying chocolate-orange sauce warm from the stovetop. Every bite is heavenly!
16 ServingsPrep: 35 min. Bake: 1 hour + cooling

Ingredients

  • 4 ounces white baking chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • CHOCOLATE ORANGE SAUCE:
  • 2/3 cup heavy whipping cream
  • 1/2 cup sugar
  • 4 ounces semisweet chocolate, chopped
  • 4 tablespoons butter, divided
  • 1 tablespoon grated orange peel
  • 1 tablespoon orange juice
  • 2 teaspoons vanilla extract

Directions

  • In a small saucepan, combine white chocolate and water; cook and stir
  • over low heat until melted. Remove from the heat; cool slightly.
  • In a large bowl, cream butter and sugar until light and fluffy, about

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White Chocolate Pound Cake with Chocolate Sauce (continued)

Directions (continued)

  • 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time,
  • beating well after each addition. Beat in vanilla. Combine the
  • flour, baking soda and salt; add to the creamed mixture alternately
  • with buttermilk, beating well after each addition.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 60-65 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • Meanwhile, in a small heavy saucepan, combine the whipping cream,
  • sugar, semisweet chocolate and 2 tablespoon butter over medium heat
  • until mixture comes to a boil, stirring constantly. Cook 4-5
  • minutes longer or until sauce thickens slightly, stirring
  • constantly.
  • Remove from the heat. Stir in the orange peel, orange juice, vanilla
  • and remaining butter. Serve warm with cake. Yield: 16 servings.
TO MAKE AHEAD: Cake and chocolate sauce can be prepared a day in advance. Cover and refrigerate sauce. Store cake in a resealable plastic bag or airtight container at room temperature. Reheat sauce over low when ready to serve.