White Chocolate Pound Cake

photo by:kraft

I split the ingredients in half and used a loaf pan. It turned out wonderfully! At first I used it for strawberry shortcake and loved it. It also pairs nice with butter pec...read more

posted by

mirand1823

on 6/1/2010

time

prep:

20 min

total:

1 hr 35 min

servings

total:

16 servings

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What You Need

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces

cups self-rising flour

cups sugar

pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding

cup (2 sticks) butter, softened

eggs

1-1/2

cups BREAKSTONE'S or KNUDSEN Sour Cream

1/2

cup BAKER'S ANGEL FLAKE Coconut

can (8 oz.) crushed pineapple in juice, undrained

tsp. vanilla

Make It

PREHEAT oven to 350°F. Microwave chocolate in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

ADD remaining ingredients. Beat with electric mixer on medium speed 3 minutes or until well blended. Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.

BAKE 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or spatula. Invert cake onto wire rack; gently remove pan. Cool completely on wire rack.

Kraft Kitchens Tips

Special Extra

Sprinkle cooled cake with powdered sugar just before serving.

Variation

Prepare batter as directed. Pour evenly into 2 greased and floured 9x5-inch loaf pans. Bake at 350°F for 1 hour to 1 hour 15 minutes or until wooden toothpick inserted in centers comes out clean. Cool and remove cakes from pans as directed.

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pickyeater17

posted:4/2/2006

The cake was okay, but not great. It didn't really end up with a chocolate flavor.

a cook

posted:9/22/2005

I made the cake for my family last Thanksgiving. It was a Hit!!! My grandfather loved it... They have already made a request for it this year...

dcfiness

posted:9/18/2005

I really enjoyed this cake. And so did my co-workers. I was excepting more of a chocolate cake taste. It will take some work. But if you follow the directions this will be a much talked about cake.

love2bake4

posted:10/28/2004

This was the first pound cake I ever made. It came out very moist and was delicious! I was so proud. I used 4 mini loaf pans and 6 mini flute pans to make small cakes. These would make great Christmas gifts!

a cook

posted:6/21/2003

easy to make and plain enough that even the fussy eaters liked it.

a cook

posted:6/2/2003

Two words! Oh MY!!! This was the best pound cake recipe I have ever tried! I can't wait to make this again! Mega Kudos Kraft!!!

cabs1

posted:6/3/2002

This cake is so flavorful, moist, and tender, I can hardly believe I made it! I've never had such a success with pound cake before.

a cook

posted:2/4/2002

I searched for a recipe using sour cream, coconut and chocolate and discovered the White Chocolate Pound Cake recipe. I made it twice in one week because of the overtures received from guests that had it for desert. The cake is easy to make, the kitchen smells wonderful during the baking and the cake is moist and delicious. I substituted regular chocolate for the white chocolate the second time. I did not note any deterrent using the the dark chocolate. I brought the cake to work for sharing. Almost everyone commented on the delicious chocolate cake, 'even without frosting'. I have given the recipe to many co-workers and family. The only problem is the calorie intake when you can't stop with one piece!