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)
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.
ALL ABOUT CAKES disclosure policy
This policy is valid from 29 October 2009
All About Cakes.
This blog is a personal blog written and edited by me. For questions about this blog, please contact DCRose @
Any content may be used for personal use. Please feel free to share on your blog. I only ask that you please include a connecting link and reference to where you obtained the material, recipes, pictures, information, lists, vendors, etc.
This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.
This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content.
The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.
The owner(s) of this blog would like to disclose the following existing relationships. These are companies, organizations or individuals that may have a significant impact on the content of this blog. Designer Cakes by Rose.
To get your own policy, go to http://www.disclosurepolicy.org