Just Call Me Martha Stacey

White Chocolate Pound Cake

Posted on: January 4, 2011

Warning:  This cake is NOT diabetic friendly…but my diabetic grandfather had a piece and lived to tell the tale, so it’s okay in moderation!

1 cup evaporated milk
4 squares white baking chocolate, chopped
1 cup butter (no substitutes), softened
1-2/3 cups sugar
5 eggs
2-3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
ICING:
3 squares white baking chocolate, chopped
1/4 cup butter (no substitutes)
2 cups confectioners’ sugar
1/2 tsp vanilla extract
1-2 tbsp milk (I used the entire 2 tbsp and the icing was still quite thick…I’m going to use 2.5 tbsp so the icing will actually ‘drizzle’, not ‘spread’)

1.  In heavy saucepan, combine evaporated milk and chocolate.  Cook and stir over low heat until chocolate is melted (this step took longer than I thought…be patient!).  Cool to room temperature.
2.  In mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.
3.  Combine flour, baking soda and salt; add to creamed mixture alternately with chocolate mixture.  Beat until just combined.
4.  Pour into greased and floured 10-inch tube pan.  Bake at 325 degrees for 1 hour, or until toothpick inserted near centre comes out clean.  Cool for 10 minutes before removing from pan to wire rack; cool completely.
5.  For icing, melt chocolate and butter in saucepan over low heat until blended and smooth, stirring often.  Remove from heat.
6.  Stir in confectioners’ sugar, vanilla and enough milk to reach  desired consistency.

Yield: 12 servings

We got WAY more than 12 servings out of this cake…otherwise the slices would be too big!  If you wanted to lighten it up a bit, this cake would be delicious without the icing and served with fresh fruit.

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