White Chocolate Pound Cake
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Simple and delicious. Dust with icing sugar instead of the icing for a less sweet dessert.
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White chocolate baking squares (1 oz., 28 g, each), chopped
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4
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4
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Evaporated milk
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1 cup
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250 mL
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Hard margarine (or butter), softened
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1 cup
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250 mL
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Granulated sugar
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1 2/3 cup
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400 mL
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Large eggs
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5
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5
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All-purpose flour
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2 3/4 cup
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675 mL
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Baking soda
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1/2 tsp.
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2 mL
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Salt
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1/2 tsp.
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2 mL
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WHITE CHOCOLATE ICING
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Hard margarine (or butter)
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1/4 cup
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60 mL
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White chocolate baking squares (1 oz., 28 g, each), chopped
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3
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3
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Icing (confectioner’s) sugar
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2 cups
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500 mL
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Milk
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1 tbsp.
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15 mL
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Vanilla
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1/2 tsp.
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2 mL
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Heat and stir chocolate and evaporated milk in heavy medium saucepan on medium-low until chocolate is melted. Remove from heat. Let stand for 5 minutes.
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Cream margarine and sugar in large bowl. Add eggs, 1 at a time, beating well after each addition.
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Combine flour, baking soda and salt in medium bowl. Add to margarine mixture in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with flour mixture. Spread evenly in greased 12 cup (3 L) bundt pan. Bake in 325ºF (160ºC) oven for about 1 hour until wooden pick inserted in centre of cake comes out clean. Let stand in pan for 20 minutes before inverting onto wire rack to cool completely.
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White Chocolate Icing: Heat margarine and chocolate in small heavy saucepan on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth.
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Add icing sugar, milk and vanilla. Beat until smooth. Add more milk if necessary until barely pourable consistency. Drizzle over cake. Cuts into 16 wedges.
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1 wedge:
467 Calories; 20.7 g Total Fat (11.7 g Mono, 1.9 g Poly, 5.8 g Sat); 71 mg Cholesterol; 65 g Carbohydrate; 1 g Fibre; 7 g Protein; 343 mg Sodium
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Reprinted from Most Loved Treats © Company's Coming Publishing Limited
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