Monday, November 17, 2008

White Chocolate Pound Cake.

This one is going out to my new friend, Mac,over at "Martha's Kitchen", who has had trouble finding her favorite recipe. I did not have one of my own, but with a little web surfing I was able to come across one that might fit the bill.

Mac was looking for a similar recipe baked with ricotta cheese. I found this one that includes sour cream. I don't see any issues with substituting one with the other.

Mac, let me know if you try this and how it comes out compared to the cake you have had in the past. Thanks for visiting my blog.

White Chocolate Pound Cake Recipe: A special request.
• 2 tablespoons white sugar
• 8 (1 ounce) squares white chocolate 4 chopped/4melted
• 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 /or ricotta cheese
• 1 (1 ounce) square semisweet chocolate (melted)

Baking instructions
1. Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
2. Chop four squares of the white chocolate and melt 4 of the others. Set aside.
3. 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.
4. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream/ricotta. Beat just until combined.
5. 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.
6. 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.
7. Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cooled place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.


  1. LOOKS ABSOLUTELY ORGASMIC! Very jealous, can it be made without sugar? Would Splenda work?

  2. I had to check this before going to work. I'm making this one this weekend using the ricotta cheese instead of sour cream. I'll let you know how it turns out. Thanks

  3. This sounds absolutely delicious and I WILL be making this.

  4. I can't wait to try this. I will make it Sunday. I have a book signing Saturday and the Southern Christmas Show on Sunday but will make it when I get home. Thank you.

    Also, I've been trying to catch your "badge" to put on my site and since I'm not computer smart I'm having trouble. Any suggestions?

  5. This looks amazing. Will you come make me one!?

  6. Meg, I would love to come make one for you. Where are you located?

    Mac, I hope this is the recipe you were looking for. Let me know.

    Susann, Great to hear from you. I am making this again!

    Lori, my lovely Sister. I bet splenda will work!@

  7. I've just taken my cake out of the oven. The only changes I made was to use the ricotta and I used cake flour instead of all purpose. I'll let you know how it comes out.

  8. I just had to test the cake before it got too cold. There is one other change that I'll be making. The recipe called for chopped white chocolate and melted white chocolate. The melted goes into the batter and the chopped is sprinkled inside in "layers." I will be melting all of the chocolate and mixing it into the batter. The flavor of this cake is wonderful. The ricotta made the batter a bit stiff but it turned out moist and delicious! I will be posting this with my changes on my website
    Thanks for your help.

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