White Chocolate Pound Cake With White Chocolate Icing

Recipe by mailbelle
READY IN: 1hr 30mins




  • 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, beating well after each addition.
  • Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
  • Pour into a greased and floured 10-inch tube or bundt pan.
  • Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack; cool completely.
  • FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
  • Remove from the heat.
  • Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
  • Drizzle over cake.