Comida Kraft
Recipe Box

White Chocolate Pound Cake

White Chocolate Pound Cake is rated 4.166666666666667 out of 5 by 18.
Prep Time
20
min.
Total Time
1
hr.
35
min.
Servings

16 servings

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!)

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 460
Total fat 22g
Saturated fat 12g
Cholesterol 130mg
Sodium 230mg
Carbohydrate 59g
Dietary fiber 1g
Sugars 40g
Protein 6g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I searched for a recipe using sour cream, coconut and chocolate and discovered the White Chocolate... 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!
Date published: 2002-02-04
Rated 5 out of 5 by from This is an excellent cake recipe. This is an excellent cake recipe. I have never baked a pound cake that is any moister. I did follow the standards for making a cake (mix sugar and shortening,add eggs and then liquids and dry ingredients alternately.) The instructions for making the cake were vague. In spite of that, this is one of the best recies for a pound cake I have tried.
Date published: 2006-11-21
Rated 1 out of 5 by from This cake was gross. This cake was gross. I made it for Christmas and only one person ate it. They said it was good but I think they were only being nice. Can't taste the white chocolate,can't taste pineapple ,can't taste anything, no taste at all!!!
Date published: 2007-12-26
Rated 5 out of 5 by from Even the picky eaters in our family enjoyed this timeless dessert! Even the picky eaters in our family enjoyed this timeless dessert! Be sure you use a REALLY BIG mixing bowl, I had to upsize my mixing bowl twice while making it! Well worth it, and overall easy to make! :)
Date published: 2006-11-30
Rated 4 out of 5 by from I really enjoyed this cake. 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.
Date published: 2005-09-18
Rated 5 out of 5 by from I split the ingredients in half and used a loaf pan. 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 pecan ice cream.
Date published: 2010-06-01
Rated 4 out of 5 by from Very moist and delicious cake. Very moist and delicious cake. I will omit the white chocolate next time because you cannot tell it is in the cake. Pineapple and coconut flavors are great. My family loved it!
Date published: 2008-04-29
Rated 5 out of 5 by from I made the cake for my family last Thanksgiving. 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...
Date published: 2005-09-22
  • 2016-09-26T10:56CST
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