An elegant, almond-scented white chocolateBundt cake simply bursting with luscious white chocolate throughoutthe cake itself and the icing, which is decoratively drizzledatop the cake.
Recipe: White Chocolate BundtCake
3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda8 (1-ounce) squares white baking chocolate1 cup butter, softened2 cups plus 2 tablespoons granulatedsugar5 large eggs2 teaspoons vanilla extract1/2 teaspoon almond extract1 cup sour cream4 (1-ounce) squares semisweet baking chocolate,melted4 (1-ounce) squares white baking chocolate,melted
Preheat oven to 350°F (175°C).Grease a 10-inch Bundt pan and sprinkle 2 tablespoonsof the sugar in the Bundt pan.
In medium bowl, combine flour, bakingpowder, salt and baking soda; set aside.
Chop four squares of the white chocolateand melt the other 4. Set aside.
In a mixing bowl, cream butter and remainingsugar until light and fluffy. Add eggs, one ata time, beating well after each addition. Stir in extracts andthe melted white chocolate. Add flour mixture to the creamedmixture alternately with the sour cream. Beat just untilcombined.
Pour 1/3 of the batter into the preparedpan and sprinkle with 1/2 of the chopped white chocolate.Repeat. Pour remaining batter on top.
Bake for 55 to 60 minutes or until a woodenpick inserted near the center comes out clean.
Let cake cool in pan for 15 minutes thenremove from pan and allow to cool on a wire rack completely.
Place cooled cake on a serving dish anddrizzle with both melted white chocolate and semisweetchocolate.
Makes 12 to 15 servings.
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