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WHITE CHOCOLATE POUND/BUNDT CAKE

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WHITE CHOCOLATE POUND/BUNDT CAKE 0 Picture

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

Details

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.

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