White chocolate poundcake

16 Servings

Ingredients

QuantityIngredient
4ouncesWhite chocolate
¼cupHot water
1cupShortening
cupSugar
6largesEggs
1teaspoonVanilla
3cupsSifted cake flour
½teaspoonBaking powder
½teaspoonSalt
¾cupMilk
¼cupMargarine
½cupEvaporated milk
2cupsSugar
4ouncesWhite chocolate
1teaspoonVani

Directions

ICING

Preheat oven to 350. Grease and flour bundt pan; set aside. Melt white chocolate in the ¼ cup hot water in top of double boiler. When melted, set aside to cool.

In large bowl, beat shortening and sugar together well. Add eggs one at a time, beating well after each addition. Sitr in vanilla. Add melted chocolate mixture and blend on low speed to combine.

In medium bowl, sift together flour, baking powder and salt. Add to sugar mixture alternately with milk, beginning and ending with flour. Pour into prepared pan and bake about 1 hour, 15 minutes, or until tested inserted in center comes out clean. When done, cool in pan 10 minutes then invert onto wire rack to cool completely.

Icing: In medium saucepan over medium-low heat, combine margarine, evaporated milk, sugar and white chocolate. Cook stirring constantly until mixture comes to a boil. Boil 1 minute; remove from heat. Add vanilla and beat until thick. Pour over cooled cake.

Recipe by: Atlanta Journal Constitution Posted to KitMailbox Digest by Aleeda Crawley <ARC63@...> on Jun 02, 1998