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
Preparation
Step 1
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.