WHITE CHOCOLATE POUND/BUNDT CAKE

WHITE CHOCOLATE POUND/BUNDT CAKE
WHITE CHOCOLATE POUND/BUNDT CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c evaporated milk

  • 4

    squares (1 oz each) white baking chocolate-chopped

  • 1

    c butter (no subs) softened

  • 1 2/3

    c sugar

  • 5

    eggs

  • 2 3/4

    c flour

  • 1/2

    t baking soda

  • 1/2

    t salt

  • ICING

  • 3

    squares white baking chocolate-chopped

  • 1/4

    c butter

  • 2

    c confectioners' sugar

  • 1/2

    t vanilla extract

  • 1 to 2

    T milk

Directions

In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature. In a mixing bowl cream butter and sugar--add eggs one at a time. Combine the flour, soda and salt then add to the creamed mixture alternately with the chocolate mixture. Beat just until combined. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan-then cool completely. For icing, melt chocolate and butter in a heavy saucepan over low until blended and smooth. Remove from the heat and stir in the powdered sugar, vanilla and enough milk to reach desired consistency. Drizzle over the cake.

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