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Desserts

White Chocolate Pound Cake

White Chocolate Pound Cake recipe
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
Magazine Acquisition

What You Need

1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
3
cups  self-rising flour
2
cups  sugar
1
pkg.  (4-serving size) JELL-O White Chocolate Flavor Instant Pudding
1
cup  (2 sticks) butter, softened
6
 eggs
1-1/2
cups  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  BAKER'S ANGEL FLAKE Coconut
1
can  (8 oz.) crushed pineapple in juice, undrained
2
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.
K:1967 v0:54282
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