Recipe by Debbie Rowe
"A moist bundt cake, drizzled with two types of chocolate."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
8 (1 ounce) squares
1 (1 ounce) square
4 (1 ounce) squares
white chocolate, melted
I wanted to make a pound cake that was different. This seemed to be the perfect one, white chocolate in a cake? Mmmmmm! The recipe was easy to follow, and the cake tasted good. There are a few things that I didn't like about the cake. The crust of the cake, was too hard. I think the sugar that is added in the pan before baking, may have had something to do with it. Also, the chocolate in the middle didn't melt well for me, it left a ring around the cake and some came out on the sides of the cake, which made a mess of the pan. I didn't drizzle the chocolate on the top as suggested, I just skipped it. I think the next time I make it, I will mix all of the chocolate in with the mix, and not sprinkle some in the middle as suggested. Otherwise, it was fantastic! I would definately make it again, with a few modifications.
I don't see what all the rave reviews are about. I made this cake for my mother in law's birthday as she is a white chocolate lover. But, no one finished their slice--not even the kids--who would generally eat any kind of cake. We all found it to be a little dry and not very tasty even though I followed the recipe exactly. Needs something.
WE all loved this cake! It was very delish! Instead of drizzling the top with white choc., I served the cake with a simple raspberry sauce (1/2c seedless raspberry preserves, 1 tsp butter, 1/8 tsp almond extract, microwave till warm and liquidy) and over the course of 4 days we polished it off! :)
Made this for my mother's 95th birthday celebration, and it was a hit. I love the crust it makes, the flavor is just delicious with that hint of almond, and the white chocolate gives it an elegant touch. Instead of chopping, I melted the white chocolate to mix in with the other ingredients, and I only used white chocolate on top. It was simple but perfect.
This is a Wonderful cake! My guests loved it! I also used raspberry sauce, although it is great on it's own! It was easy and fun to make. You've gotta try it! I've e-mailed the recipe to one of my guests she liked it so much
I tried this recipe for Thanksgiving and it was WONDERFUL! One suggestion is that you chop the white chocolate that is to be sprinkled in the cake into really thin pieces...almost like shavings. It makes it easier for the chocolate to melt. This cake was very moist and everyone loved it!
I've made this recipe several times (often for teacher luncheons at my sons' schools) and it's terrific. You could use white chocolate chips in place of the chopped white chocolate to sprinkle in the middle of the cake.
I (ben, junes grandson) made this recipe for after a sunday dinner and the whole family enjoyed it. the recipe was easy to follow and didnt have to change any of it.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Pound Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 283
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Too much chocolate is just enough with this moist, prize-winning cake.
See how to make moist, rich chocolate cake.
Take your chocolate cake to the extremes of deliciousness.