White Chocolate Pound Cake With Chocolate Sauce Recipes

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WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

I often bake this moist tube pan cake, drizzled with two types of chocolate glaze, for special occasions.-Kimberley Thompson, Fayetteville, Georgia.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 15

8 ounces white baking chocolate, chopped
1 cup butter, softened
2 cups plus 2 tablespoons sugar, divided
5 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
GLAZE:
4 ounces semisweet chocolate, melted
4 ounces white baking chocolate, melted
Whole fresh strawberries, optional

Steps:

  • Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

Nutrition Facts : Calories 371 calories, Fat 17g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 285mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

A moist bundt cake, drizzled with two types of chocolate.

Provided by Debbie Rowe

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Yield 12

Number Of Ingredients 14

2 tablespoons white sugar
8 (1 ounce) squares white chocolate
1 cup butter
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup sour cream
1 (1 ounce) square semisweet chocolate
4 (1 ounce) squares white chocolate, melted

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
  • Chop four squares of the white chocolate and melted 4 of the others. Set aside.
  • In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
  • Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
  • Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
  • Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.4 g, Cholesterol 132.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 18.8 g, Sodium 337.9 mg, Sugar 53.4 g

WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE



White Chocolate Pound Cake with Chocolate Sauce image

As good as this homemade pound cake is alone, it hits new heights draped with the accompanying chocolate-orange sauce warm from the stovetop. Every bite is heavenly!

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 18

4 ounces white baking chocolate, chopped
1/2 cup water
1 cup butter, softened
1-1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
CHOCOLATE ORANGE SAUCE:
2/3 cup heavy whipping cream
1/2 cup sugar
4 ounces semisweet chocolate, chopped
4 tablespoons butter, divided
1 tablespoon grated orange zest
1 tablespoon orange juice
2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.

Nutrition Facts :

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

This is a yummy-sounding recipe from "The Cake Mix Doctor" By Ann Byrn. These loaves would make very nice gifts.

Provided by Courtly

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 6

6 ounces white chocolate, coarsley chopped
1 (18 1/4 ounce) package plain white cake mix
8 tablespoons butter, melted
1 cup whole milk
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350. Lightly mist three 8 inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour.
  • Heat the white chocolate in saucepan over low heat until melted, stirring constantly. Set aside to cool slightly.
  • Place cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. The batter should look well blended. Divide batter evenly among the prepared pans. Place pans in oven.
  • Bake the loaves until they are light brown and spring back when lightly pressed with yout finger, 40-45 minutes. Remove pans from oven and cool on wire racks for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.

Nutrition Facts : Calories 240.6, Fat 12.6, SaturatedFat 6.1, Cholesterol 51.5, Sodium 254.3, Carbohydrate 28.9, Fiber 0.3, Sugar 22.2, Protein 3.4

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11

1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
  • Sift the flour, baking powder, salt and cocoa together. Set aside.
  • With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
  • Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
  • Slice the cake and serve topped with a scoop of vanilla ice cream.

CHOCOLATE CHIP POUND CAKE WITH CHOCOLATE-COFFEE LIQUEUR SAUCE



Chocolate Chip Pound Cake with Chocolate-Coffee Liqueur Sauce image

We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 12

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room-temperature
2 cups semisweet or bittersweet chocolate chips
6 ounces chopped semisweet chocolate
5 tablespoons coffee liqueur, preferably Kahlua
1 tablespoon pure vanilla extract
1 tablespoon light corn syrup
Vanilla ice cream, for serving

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold chocolate chips into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make the chocolate-coffee liqueur sauce: Heat chopped semisweet chocolate, coffee liqueur, vanilla extract, and corn syrup in a double boiler over simmering water. Whisk until chocolate has melted completely. Serve with scoops of vanilla ice cream.

CHOCOLATE SAUCE FOR VANILLA CAKE



Chocolate Sauce for Vanilla Cake image

My mom makes this sauce to go over plain vanilla cake. It is best served warm and freshly poured on each individual slice of cake. Yummy!

Provided by michelles3boys

Categories     Dessert

Time 3m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 5

1/3 cup cocoa powder
1 cup sugar
1 teaspoon vanilla
1/2 cup butter
1/4 cup milk

Steps:

  • Melt butter in saucepan.
  • Add the other ingredients.
  • Boil for 1 minute, stirring several times.
  • Pour amount desired on a slice of sheet cake.

Nutrition Facts : Calories 284, Fat 16.4, SaturatedFat 10.3, Cholesterol 42.1, Sodium 141.4, Carbohydrate 36.7, Fiber 1.6, Sugar 33.5, Protein 1.4

DOUBLE CHOCOLATE ESPRESSO POUND CAKE



Double Chocolate Espresso Pound Cake image

Two of my biggest loves in life-chocolate and coffee-come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. -Rachel Bernhard Seis, Taste of Home Senior Editor

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 17

5 ounces milk chocolate, chopped
1/4 cup brewed espresso
1 cup butter, softened
3 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
1 cup (6 ounces) dark chocolate chips
FROSTING:
1/4 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
3 teaspoons vanilla extract
1/2 teaspoon salt

Steps:

  • In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.

WHITE CHOCOLATE POUND CAKE



White Chocolate Pound Cake image

The only thing that could make this yummy White Chocolate Pound Cake yummier was coconut-so we added it. (Added some crushed pineapple, too. Heaven!)

Provided by My Food and Family

Categories     Chocolate Recipes

Time 1h35m

Yield 16 servings

Number Of Ingredients 9

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into small pieces
3 cups self-rising flour
2 cups sugar
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup butter, softened
6 eggs
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 tsp. vanilla

Steps:

  • Heat oven to 350°F.
  • Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
  • Add remaining ingredients. Beat with mixer until blended.
  • Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.
  • Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 440, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 115 mg, Sodium 490 mg, Carbohydrate 57 g, Fiber 0.8986 g, Sugar 39 g, Protein 6 g

EASY CHOCOLATE POUND CAKE



Easy Chocolate Pound Cake image

-Cynthia Allen, Buffalo, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 6

1 package devil's food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs
1-1/4 cups water
1/2 cup vegetable oil
3/4 cup vanilla frosting

Steps:

  • In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.

Nutrition Facts : Calories 337 calories, Fat 15g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 448mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

You'll find that this cake goes well with ice cream, but it's also delicate enough to serve in small pieces with tea. -Ann Perry, Sierra Vista, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

8 milk chocolate bars (1.55 ounces each)
2 tablespoons water
1/2 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups cake flour, sifted
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans, optional
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired. , Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 353 calories, Fat 11g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 248mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE POUND CAKE II



Chocolate Pound Cake II image

This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.

Provided by m-ann

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 14

Number Of Ingredients 12

1 cup butter
½ cup shortening
3 cups white sugar
5 egg whites
5 egg yolks
4 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • Sift together flour, cocoa and salt. Set aside.
  • Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
  • Add flour mixture alternately with milk. Add vanilla.
  • In a separate bowl, beat egg whites until stiff. Fold into cake batter.
  • Pour into a greased and floured tube pan. Sprinkle nuts on top.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 66.5 g, Cholesterol 109.4 mg, Fat 28.5 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 224.6 mg, Sugar 44.2 g

BEST CHOCOLATE POUND CAKE



Best Chocolate Pound Cake image

A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!

Provided by m-ann

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 12

Number Of Ingredients 13

½ cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 ¼ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
  • Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
  • In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

This chocolate pound cake recipe is courtesy of Emily Luchetti and should be used in herChocolate Caramel Bread Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

12 tablespoons unsalted butter, at room temperature, plus more for pan
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup milk
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch bundt pan.
  • Sift together flour, cocoa powder, and baking powder onto a piece of parchment paper or into a bowl. Add salt and set aside. In a small bowl or measuring cup, stir together milk, lemon juice, vanilla, and 2 tablespoons water; set aside.
  • Combine butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture, mixing well after each addition. Pour into prepared pan.
  • Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Let cool to room temperature.

WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING



White Chocolate Pound Cake With White Chocolate Icing image

Make and share this White Chocolate Pound Cake With White Chocolate Icing recipe from Food.com.

Provided by mailbelle

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup evaporated milk
4 (1 ounce) white chocolate baking squares, chopped
1 cup butter, softened
1 2/3 cups sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 (1 ounce) white chocolate baking squares, chopped
1/4 cup butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 -2 tablespoon milk

Steps:

  • 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.

Nutrition Facts : Calories 607.5, Fat 28.4, SaturatedFat 17, Cholesterol 138.1, Sodium 386.8, Carbohydrate 81.7, Fiber 0.8, Sugar 57.2, Protein 8.2

TROPICAL WHITE CHOCOLATE POUND CAKE



Tropical White Chocolate Pound Cake image

Pineapple and coconut add tropical taste to this moist, luscious pound cake made with sour cream and white chocolate.

Provided by My Food and Family

Categories     Dairy

Time 1h35m

Yield Makes 20 servings.

Number Of Ingredients 12

3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 can (8 oz.) crushed pineapple in juice, undrained
1 cup (2 sticks) butter, softened
2 cups granulated sugar
5 eggs
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted, cooled slightly
2 tsp. vanilla
1/2 cup BAKER'S ANGEL FLAKE Coconut
powdered sugar

Steps:

  • Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
  • Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
  • Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.

Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

WHITE CHOCOLATE CHEESECAKE WITH WHITE CHOCOLATE BRANDY SAUCE



White Chocolate Cheesecake with White Chocolate Brandy Sauce image

This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries.

Provided by Judy Wilson

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 10h30m

Yield 12

Number Of Ingredients 10

4 (1 ounce) squares white chocolate
3 (8 ounce) packages cream cheese, room temperature
¾ cup white sugar
¼ cup all-purpose flour
3 eggs, room temperature
½ cup heavy cream, room temperature
½ teaspoon vanilla extract
2 cups finely chopped white chocolate
1 cup heavy cream
2 fluid ounces brandy

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
  • Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
  • Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
  • Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
  • To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Nutrition Facts : Calories 596 calories, Carbohydrate 39.8 g, Cholesterol 157 mg, Fat 44.2 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 27 g, Sodium 229.4 mg, Sugar 35.5 g

CHOCOLATE POUND CAKE III



Chocolate Pound Cake III image

A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation.

Provided by SDFS

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 10

1 ½ cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 52.6 g, Cholesterol 104.5 mg, Fat 19.7 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 11.8 g, Sodium 318.4 mg, Sugar 38.5 g

WHITE CHOCOLATE POUND CAKE FROM SCRATCH



White Chocolate Pound Cake from Scratch image

This is one of the most-requested recipes from Taste of the South magazine. I love it with warmed whole-berry cranberry sauce on top.

Provided by Pinay0618

Categories     Dessert

Time 1h45m

Yield 12-16 serving(s)

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole buttermilk
8 (1 ounce) squares white chocolate, melted

Steps:

  • Preheat oven to 300°. Grease and flour a 10-cup fluted tube pan.
  • In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating after each addition, just until combined. Stir in melted chocolate. Spoon batter into prepared pan.
  • Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Nutrition Facts : Calories 510.9, Fat 23.8, SaturatedFat 14.1, Cholesterol 131.4, Sodium 320.2, Carbohydrate 68.6, Fiber 0.8, Sugar 44.7, Protein 7.1

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