Hubs and I agree this was not the finest pound cake I ever made. Whatever white chocolate flavor there might have been was completely masked by the almond extract. Hubs even inquired what the “weird flavor” was, and that it had an “unpleasant aftertaste.” I decided the idea of putting the chopped chocolate in the center just didn’t appeal to me so I didn’t use it, and I’m glad for that. Also, I’m thinking that four ounces of white chocolate in the batter in place of the extra cup of sugar and additional 1/2 cup of butter that would typically be there wasn’t exactly the perfect trade-off. It was neither as moist nor as sweet as a good pound cake should be. A good dousing of Easy Chocolate Bundt Cake Glaze, also from this site, was this cake’s salvation.
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Hubs and I agree this was not the finest pound cake I ever made. Whatever white chocolate...