White Chocolate Pound Cake With White Chocolate Icing

"From TOH magazine. Recipe by Jean Paré. It's scrumptious!"
 
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photo by keshabooh photo by keshabooh
photo by keshabooh
photo by china.doll1978 photo by china.doll1978
photo by Linh 2 photo by Linh 2
photo by gailanng photo by gailanng
Ready In:
1hr 30mins
Ingredients:
13
Serves:
12

ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. Delish!
     
  3. This is a good cake, but to me it lacked a little depth of flavor. I think I will add vanilla next time and maybe some white chocolate chips. I did like the icing, but I might also try a glaze. Thank you for a good recipe!
     
  4. Very good - added to my lineup of cakes. Great recipe. I love white chocolate. Icing makes it even better.
     
  5. omg this is awesome! I love it! Perfect! Best pound cake ever. It tastes better than Maggiano's pound cake. I didn't do the icing tho.
     
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RECIPE SUBMITTED BY

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