Reviewed: Apr. 1, 2009

Hey!!! This recipe is awesome!!! I took it to shcool for a contest and won!!! Then i went to other contest and won with this cake!!! It is awesome!!! The only thing thats wierd is that the cake does not turn out to be chocolate, like it shows in the pic. It turns out yellow, but my whole class loved it so much they did not care if it wasn't chocolate because there was so much white chocolate and dark chocolate drizzled on top that it was still good!!! SO GOOD!!!I also changed the recipe a little...(See you dont have to put in almond extract, even tho the recipe calls for it. I made one cake with it and one without and they tasted the same. It dosn't really make a difference.) Anyway this recipe is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOD !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Saw4

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Reviewed: Feb. 15, 2009

I didn't think this was all that exceptional, although a lot of my family really liked it. I also think that trying to drizzle the chocolate was a pain, next time I would make a glaze to drizzle instead.

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Amanda

Cooking Level: Expert

Home Town: Swanton, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Feb. 13, 2009

This cake was really good. The edges where very hard not sure why however the middle was very moist and delicious. I used white chocolate throughout the entire cake. Did not use any semisweet. I also used white chocolate chips to sprinkle in between the batter but I did it more than once. I poured a little batter then added chips around, then a little more and then more chips. I also sprinkled sugar cane in the pan instead of white sugar. I think next time I'll try maybe to turn the oven down and leave to bake for longer. Otherwise very easy and I will absolutely make again!

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Toya

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Reviewed: Jan. 29, 2009

My husband had nothing except great things about this dessert! The only thing I did differently is excluded the almond extract and I think it still came out fantastic!!!! The only thing I had difficulty with was getting the chocolate to lay right on the cake when I was finishing it off, other than that I would recommend this easy recipe to anyone!!!!!

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lovemykitchen87

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Reviewed: Nov. 13, 2008

The cake has a delicate white chocolate flavor. Some people might miss it and just think it's regular pound cake but I enjoyed it. The batter is Delish. I couldn't stop poking my finger in it.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 29, 2008

Sunny's picture looked so beautiful I had to try this. I was trying to do many things at once and didn't realize that I skipped the layering/broken up chocolate step. It works wonderfully that way also if you would like a more subtle flavor.

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maureend

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 23, 2008

Yay, success! This pound cake turned out excellent for me - and I have ruined quite a few. Perfectly moist, sweet, yum. I served it with the white and semisweet drizzle, chopped white chocolate, raspberries, and mint. Perfect, thanks!!!!! (bet I'll screw it up next time! :P)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 6, 2008

Tasted wonderful and a hit with the guests! i did a chocolate drizzle as I couldn't find "baking" white chocolate anywhere so instead I just used a Cadbury White chocolate bar for the inner part but added double the amount as it's not as potent as baking white chocolate apparently.

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Martha

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Reviewed: May 11, 2008

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.

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june

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Reviewed: Apr. 7, 2008

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! :)

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jan. 19, 2008

This is a very easy recipe to make. I have made it several times as is without changing with one exception the last time I made it. I did not have a enough white chocolate on hand so I searched through the pantry and all I had was white chocolate truffle candy, so I melted that in the microwave and drizzled over the top with the milk chocolate and WOW it was an even bigger hit. This cake does not last very long anywhere I take it.

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ZBALES

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

This was a very good recipe! I made this for a friends bridal shower, and it was a big hit. I tried it first with the sugar on the outside. It was too sweet for my taste, and so omitted it on the cake for the shower. It is much better without the sugar. I definetly recommend serving with strawberries.

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Jeanne Marie

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Reviewed: Dec. 29, 2007

I got wonderful compliments on this cake when I took it to the in-laws for Christmas! I followed the recipe exactly minus the milk chocolate drizzle. I will definitely keep this recipe handy for holidays!!!

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bonniesaturn02

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 28, 2007

This is a great recipe, and this cake is absolutely delicious! It was a big hit with my family. I made it for Christmas dessert. It's moist, yet dense and has great flavor. I didn't change a thing. Just to mention, though (for beginners)...when you melt the morsels, the chocolate will be too thick to drizzle over the cake. So you might have to add a little hot water to get the proper consistency. Enjoy!

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Lisa

Cooking Level: Expert

Living In: Turnersville, New Jersey, USA

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Reviewed: Sep. 11, 2007

This was a really delicious cake. But because white chocolate doesn't have a distinct flavor, the cake was really just a very moist and flavorful yellow cake. I will be making this again for sure.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Aug. 5, 2007

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.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 17, 2007

One of the best pound cakes I've ever made. I absolutely loved it, as did everyone else who tasted it. Many requests for the recipe. I used my brand-new Nordicware star bundt pan, and it almost came out perfect. The chocolate glaze covered any imperfections. My chocolate seized on me when I was melting it for the glaze, so I had to start over and instead of drizzling it on, I kind of spread it on, then spread the white chocolate on top, and swirled the two together with a toothpick. Looked really good. Next time I would use a pastry bag with a small round tip and "drizzle" it that way. This cake was soooo moist with that great pound cake "crust" and dense texture. Loved the hint of almond too. I would definitely make this again, and I don't say that very much!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

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!

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SCOTIAB

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 7, 2006

I have made this recipie several times and everyone LOVES it! I have ommitted the 1 oz square semi sweet chocolate. I also drizzle white chocolate on top. This is my new favorite cake, my waist line doesn't love:)

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gabbygirl

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

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Reviewed: Apr. 17, 2006

Very delicious moist pound cake, and an easy recipe to follow. I couldn't find my large bundt pan, so I made individual ones and it worked out well. I topped them off with the chocolate drizzle and fresh & frozen strawberries. Delish!

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kerriheffel

Cooking Level: Expert

Home Town: Halifax, Massachusetts, USA

Living In: Pembroke, Massachusetts, USA

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White Chocolate Pound Cake

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