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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 squares white baking chocolate -- (1 ounce each)

  3. 1 cup butter -- (no substitutes),

  4. 2 cups plus 2 tablespoons sugar -- divided

  5. 5 eggs

  6. 2 teaspoons vanilla extract

  7. 1/2 teaspoon almond extract

  8. 3 cups all-purpose flour

  9. 1 teaspoon baking powder

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon baking soda

  12. 1 cup sour cream -- (8 ounces)

  13. **GLAZE**

  14. 4 squares semisweet baking chocolate -- (1 ounce each)

  15. -- melted 4 squares white baking chocolate -- (1 ounce each)

  16. melted 1 whole fresh strawberries -- optional

Instructions Jump to Ingredients ↑

  1. Chop four squares of white chocolate and melt the other four; set both aside. In a mixing bowl, cream butter and 2 cups sugar until light and flufly, about 5 minutes. Add eggs, one at a time, beat- ing well after each addition. Stir in ex- tracts and the melted chocolate. Com- bine flour, baking powder, salt and bak- ing soda; add to the creamed mixture al- ternately with sour cream. Beat just un- til combined. Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprin- kle with half of the chopped chocolate. Repeat. Pour remaining batter on top. Bake at 3500 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; re- move from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with straw- berries if desired.

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