WHITE CHOCOLATE POUND CAKE
1-cup butter, softened
2 cups of sugar
5 large eggs (room temperature)
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1-cup whole buttermilk
8 (1-oz) squares white chocolate, melted
1. Preheat oven to 300 degrees. Spray a 10-cup fluted tube pan with nonstick baking spray with flour.
2. In a large bowl, beat butter and sugar together at medium speed with an electric mixture until fluffy. (Be sure to stop 2-3 times to scrap the bowl). Add eggs, one at a time, beating well after each. (Again, be sure to stop 2-3 times to scrap the bowl).
3. In a medium bowl, combine flour, baking soda, baking powder and salt. (sift all these ingredients). Add to butter mixture alternating with buttermilk, beginning and ending with flour mixture, beating after each addition until just combined. Stir in melted chocolate. Spoon batter into prepared pan.
4. Bake until wooden pick inserted in the center comes out clean, approximately 1 hour 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
I'm going to try this today, first in a fluted pan, but any reason why i couldn't make this a layered cake? Do you have any suggestions as to how I would alter the recipe/cooking time if i wanted to make it a 2layer cake.
ReplyDeleteJenny,
ReplyDeleteThanks for following my blog. Sorry I didn't answer before. You can definitely do this in layers. Just bake for 30-35 min. first, and keep checking it until it's done and a toothpick comes out clean. It would be a delicious birthday cake. Try my Universal White Frosting. You can color the frosting any color you want. Go buy royal icing flowers at Michael's for decorations. Have fun!!!
Thanks for the tips Tricia! The cake turned out amazing! I just at the last crumb, that i think neither Brad nor i were eating b/c we were so sad to see the cake gone. It was so delicious! I will try next time (meaning, in about a week or two - if we can wait that long - it is so good topped with fresh stone fruit) in round cake pans. and I'll try to ice it too - see how that turns out - maybe it would be a good cake for Lizzie's 2nd bday....in Feb! :)
ReplyDeleteJenny,
ReplyDeleteI'm so happy you enjoyed this cake. BTW--I had real ripe bananas and instead of making banana nut, I used it in this pound cake recipe, minus the white chocolate. It sure did make delicious banana pound cake.