Reviewed: Apr. 11, 2012

I halved the recipe and baked it in a greased and floured 8 x 4 pan for 1 hr at 350F. I used 2 eggs and reduced the sugar by about 1/4 cup. For the drizzle, I put the two chocolates (used semi-sweet chocolate chips instead of a square) in two separate ziplocks and put them in a bowl of hot water for about 5 minutes. I then cut a tiny bit of plastic from the corners and drizzled. The drizzing was a breeze! This cake offers a hint of white chocolate so I think if you are looking for a recipe with a very strong white chocolate flavour, you may have to double the white chocolate or you may be slightly disappointed. Nonetheless, it is a delicious pound cake with a light texture.

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Reviewer:

xoxo_lina

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 18, 2011

UPDATE: I created this recipe as cupcakes and changed a few things that knocked this baby even further out of the ballpark! Instead of the layer of white chocolate in the middle, I eliminated that and added white chocolate chips. Bake for about 23 minutes. Let cool. THEN - cut out the center and fill with raspberry preserves. Instead of drizzle or frosting, I made a whipped white chocolate ganache and drizzled some raspberry *stuff* on top. Oh. My. Gosh. It was the best thing EVER!! Fall 2011: This was definitely one of the best cakes I've ever made. It was fantastic! So moist and tasty - and SO rich. A small piece will do ya. I will definitely be making this again... and again... and again...

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Reviewer:

MamaMary

Cooking Level: Intermediate

Home Town: Clayton, California, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Aug. 16, 2011

Really really good! I made it exactly as written and it was gone within minutes. Kids and adults loved it!

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Reviewer:

PUMPKIN314

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

Reviewed: Jul. 5, 2010

This is a great pound cake. . . a very subtle white chocolate flavor . . . I liked it a lot, but if you really want big white chocolate flavor, then I would reduce the sugar and increase the amount of white chocolate you melt into it . . . otherwise it is great as is . . . I chose not to frost it, but to top it with fresh strawberries and raspberries from my garden.

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Reviewer:

Kristen

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: Bellingham, Washington, USA

Reviewed: Apr. 4, 2010

***** Excellent taste. Skip the drizzle on top step it's good on it's own. Also skip the drizzle in the middle as it makes this cake split. Not necessary to the taste. Pops right out of the pan. Rave reviews from sweet tooth types.

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Reviewer:

Paula Kay

Reviewed: Mar. 21, 2010

I made this for Mother's Day and it went down really well with my family. The only change I made was to use yoghurt instead of the sour cream. I was a bit panicked about taking it out of the pan after only 10 minutes, I was sure it would fall apart but it didn't. Thanks for a lovely, moist cake Debbie.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Feb. 2, 2010

Not a bad cake, my hubby ate most of it. I was looking for an actual WHITE Chocolate cake. I love White Chocolate stilling looking for that recipe!

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Reviewer:

tkaplan

Cooking Level: Expert

Home Town: Morton, Texas, USA

Living In: Lubbock, Texas, USA

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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Reviewer:

Saw4

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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Reviewer:

Amanda

Cooking Level: Expert

Home Town: Swanton, Ohio, USA

Living In: Toledo, Ohio, USA

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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