This recipe tastes excellent on anything that relish would. It tastes fantastic on hamburgers, hotdogs, and brats. Bell peppers and onions make up the very basic list of components. Excellent for using up all those peppers from the end of the season. Add some jalapeño peppers for a little spice if you want it hot.
| Servings: | 12 |
| Yield: | 1 to 10 – inch bundt cake |
Ingredients
- 2 tablespoons white sugar
- 8 (1 ounce) squares white chocolate
- 1 cup butter
- 2 cups white sugar
- 5 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup sour cream
- 1 (1 ounce) square semisweet chocolate
- 4 (1 ounce) squares white chocolate, melted
Instructions
- Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
- Chop four squares of the white chocolate and melted 4 of the others. Set aside.
- 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.
- Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
- 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.
- 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.
- Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.
Nutrition Facts
| Calories | 623 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 19 g |
| Sodium | 338 mg |
| Sugars | 53 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a big hit. Add a strawberry on top then drizzle the chocolate so good!
amazing. I added 250 gm grinded almonds instead of the almond extract and that was a great edition.
I made this cake it was beautiful personally I don’t think sour cream makes a cake moist but the first time I did it as recipe said. Next time I’ll use buttermilk or whole milk and I’ll melt 8oz white chocolate and mix in the other 4 oz.. no white chocolate flavor at all in cake
This cake is soooooo delicious. It wasn’t hard to prepare either. I don’t know what the other reviewer is talking about, mine was not dry.
I used one egg less because I’d run out of them, otherwise followed the instructions exactly. The cake was amazing and pretty to boot! Perfect for occasions.
This cake is delicious! I added an egg yolk (makes a moister cake), and put white chocolate into a food processor (smaller pieces ensures chocolate melts completely). I also substituted butter, caramel, and coconut extracts for the almond extract (read the reviews about the overwhelming almond taste). I just used shortening and flour to coat the pan. Oh and I added black walnuts (my favorite). I make my own glaze. Rave, rave, rave reviews. I’m definitely making this cake a holiday staple!
This is the most incredible pound cake recipe I have ever tried! The cake is super moist and fluffy!
When a recipe gives you a dry cake, make trifle. I baked it in mini Bundt pans. The batter looked beautiful and tasted promising, but it did not deliver. Fortunately, I baked just a couple of cakes in the first go-round where I added the white chocolate chip; not only did they stick, they didn’t add anything flavor-wise. In the end, I had beautiful, dry little Bundt cakes. What’s a girl to do when she needs desserts: I turned them into mini trifles with berry sauce, whipped cream, and fresh berries. That was it’s only saving grace (hence the 3 stars).
Hubs and I agree this was not the finest pound cake I ever made. Whatever white chocolate flavor there might have been was completely masked by the almond extract. Hubs even inquired what the “weird flavor” was, and that it had an “unpleasant aftertaste.” I decided the idea of putting the chopped chocolate in the center just didn’t appeal to me so I didn’t use it, and I’m glad for that. Also, I’m thinking that four ounces of white chocolate in the batter in place of the extra cup of sugar and additional 1/2 cup of butter that would typically be there wasn’t exactly the perfect trade-off. It was neither as moist nor as sweet as a good pound cake should be. A good dousing of Easy Chocolate Bundt Cake Glaze, also from this site, was this cake’s salvation.
My family absolutely loved this cake! I added an extra 1/2 cup of sour cream because I saw a few reviews saying that it was dry but this cake was far from dry! We also added strawberries and it almost tasted like strawberry shortcake. It was to die for and we will definitely be making this again!
This cake is absolutely delicious and the texture is great. Add strawberries and you have a winner. My entire family raves about this cake.
I know there is huge debate on whether or not a person should review a recipe when they have made a number of changes, but I tend to change most baking recipes to cut fat and sugar. In any case I made this cake subbing the butter for vanilla yogurt, the sour cream for sour skim milk (I just added lemon juice to milk), and the eggs for egg whites and it worked out wonderfully!! The texture was a little dense (which I like in a pound cake) but still very moist. For anyone looking to try this in a low-cal version I highly recommend it. Great recipe
I wanted a mild but good flavored pound cake and boy am I glad I made this one. I really didn’t change anything I just added 8 melted squares to the batter. This tasted great!!! Will be making again very soon!!
I halved the recipe and baked it in a greased and floured 8 x 4 pan for 1 hr at 350F. I used 2 eggs and reduced the sugar by about 1/4 cup. For the drizzle, I put the two chocolates (used semi-sweet chocolate chips instead of a square) in two separate ziplocks and put them in a bowl of hot water for about 5 minutes. I then cut a tiny bit of plastic from the corners and drizzled. The drizzing was a breeze! This cake offers a hint of white chocolate so I think if you are looking for a recipe with a very strong white chocolate flavour, you may have to double the white chocolate or you may be slightly disappointed. Nonetheless, it is a delicious pound cake with a light texture.
UPDATE: I created this recipe as cupcakes and changed a few things that knocked this baby even further out of the ballpark! Instead of the layer of white chocolate in the middle, I eliminated that and added white chocolate chips. Bake for about 23 minutes. Let cool. THEN – cut out the center and fill with raspberry preserves. Instead of drizzle or frosting, I made a whipped white chocolate ganache and drizzled some raspberry *stuff* on top. Oh. My. Gosh. It was the best thing EVER!! Fall 2011: This was definitely one of the best cakes I’ve ever made. It was fantastic! So moist and tasty – and SO rich. A small piece will do ya. I will definitely be making this again… and again… and again…
Really really good! I made it exactly as written and it was gone within minutes. Kids and adults loved it!
This is a great pound cake. . . a very subtle white chocolate flavor . . . I liked it a lot, but if you really want big white chocolate flavor, then I would reduce the sugar and increase the amount of white chocolate you melt into it . . . otherwise it is great as is . . . I chose not to frost it, but to top it with fresh strawberries and raspberries from my garden.
***** Excellent taste. Skip the drizzle on top step it’s good on it’s own. Also skip the drizzle in the middle as it makes this cake split. Not necessary to the taste. Pops right out of the pan. Rave reviews from sweet tooth types.
I made this for Mother’s Day and it went down really well with my family. The only change I made was to use yoghurt instead of the sour cream. I was a bit panicked about taking it out of the pan after only 10 minutes, I was sure it would fall apart but it didn’t. Thanks for a lovely, moist cake Debbie.
Not a bad cake, my hubby ate most of it. I was looking for an actual WHITE Chocolate cake. I love White Chocolate stilling looking for that recipe!
Hey!!! This recipe is awesome!!! I took it to shcool for a contest and won!!! Then i went to other contest and won with this cake!!! It is awesome!!! The only thing thats wierd is that the cake does not turn out to be chocolate, like it shows in the pic. It turns out yellow, but my whole class loved it so much they did not care if it wasn’t chocolate because there was so much white chocolate and dark chocolate drizzled on top that it was still good!!! SO GOOD!!!I also changed the recipe a little…(See you dont have to put in almond extract, even tho the recipe calls for it. I made one cake with it and one without and they tasted the same. It dosn’t really make a difference.) Anyway this recipe is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOD !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!