Title: White Chocolate Pound Cake and Chocolate
Pudding Cake
Posted By: sara, ga
Date: October 31st 1997
In Reply to: Request: White Chocolate Pound Cake and Chocolate
Pudding Cake
Board: TKL Cooking Club

WHITE CHOCOLATE POUND CAKE

1 tbsp. finely chopped pecans
4 oz. white chocolate, coarsely chopped
3 c. flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. (2 sticks) unsalted butter,softened
2 c. granulated sugar
(adjust the amount of sugar
used for the desired sweetness)
1 c. heavy (whipping) cream
2 tsp. vanilla extract
6 lg. eggs, room temperature
Confectioners' sugar, for dusting
Whipped cream & berries or white chocolate ice cream as an accompaniment (optional)

1. Position rack in the center of the oven and preheat to 300 degrees. Lightly butter a 10 inch Bundt cake pan. Dust the pan with flour and tap out the excess. Sprinkle the pecans evenly over the bottom.

2. In the top of a double boiler over hot, not simmering, water, melt the white chocolate, stirring constantly until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate for 5-10 minutes, until tepid.

3. Into a large bowl, sift together the flour,
salt and baking soda.

4. In a large bowl of a stand-up electric mixer, set at medium speed, beat the butter for
1 1/2 to 2 minutes, until creamy. Add the sugar, 1 cup at a time, beating well after each addition. Beat in the cream, the melted white chocolate and vanilla. One at a time, add the eggs, beating for 45-60 seconds after each addition. Reduce the speed to low. One cup at a time, add the flour mixture. Mix 20-30 seconds, just until blended.

5. Scrape the batter into the prepared
pan, smoothing the top of the batter. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a cake tester inserted in the center of the cake comes out clean. Transfer the cake in the pan to a wire rack and cool for 15 minutes. Using a small spatula, loosen the cake from the sides of the pan and invert it onto a wire rack. Cool completely. Sift confectioners' sugar lightly over the top of the cake. Serve with freshly whipped cream and berries or white chocolate ice cream, if desired.

The pound cake may be wrapped in plastic and stored at room temperature for up to 1
week, or stored in the freezer for up to 1 month.