White Chocolate Pound Cake With White Chocolate Icing

READY IN: 1hr 30mins
Recipe by mailbelle

From TOH magazine. Recipe by Jean Paré. It's scrumptious!

Top Review by gailanng

We have one with a broken heart in our family. This was part of therapy. While life is imperfect, at least there was no broken cake. Made for PRMR and more than delicious.

Ingredients Nutrition

Directions

  1. In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
  2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
  4. Pour into a greased and floured 10-inch tube or bundt pan.
  5. Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing from pan to a wire rack; cool completely.
  7. FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
  8. Remove from the heat.
  9. Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
  10. Drizzle over cake.

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