Desserts

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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mirand1823

posted:6/1/2010

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.

stepmamaw

posted:5/12/2008

My family enjoyed this cake. It was very moist and easy to make. Loved it!

a cook

posted:4/29/2008

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!

chicklet20

posted:12/26/2007

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!!!

a cook

posted:10/9/2007

This was very simple to make and my family was impressed! I can't wait to make it again!

iluvorb

posted:11/30/2006

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! :)

Mrs. Joyner

posted:11/21/2006

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.

faten11

posted:7/6/2006

the good thing about this recipe that you can freeze too and use it to different recipes,i loved it

goof16

posted:5/27/2006

I love this resipie, I plan to make it for church. and for freinds as well. IT was wonderfull.

Susanm65