Reviewed: Jun. 7, 2013

This cake is absolutely delicious and the texture is great. Add strawberries and you have a winner. My entire family raves about this cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ginny Pedrotti

Reviewed: Sep. 3, 2012

I know there is huge debate on whether or not a person should review a recipe when they have made a number of changes, but I tend to change most baking recipes to cut fat and sugar. In any case I made this cake subbing the butter for vanilla yogurt, the sour cream for sour skim milk (I just added lemon juice to milk), and the eggs for egg whites and it worked out wonderfully!! The texture was a little dense (which I like in a pound cake) but still very moist. For anyone looking to try this in a low-cal version I highly recommend it. Great recipe

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Niroszyckame

Cooking Level: Intermediate

Living In: Slave Lake, Alberta, Canada

Reviewed: Jul. 23, 2012

I wanted a mild but good flavored pound cake and boy am I glad I made this one. I really didn't change anything I just added 8 melted squares to the batter. This tasted great!!! Will be making again very soon!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Bastrop, Louisiana, USA

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.

Was this review helpful? [ YES ]
3 users found this review helpful

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...

Was this review helpful? [ YES ]
4 users found this review helpful

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!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

PUMPKIN314

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.

Was this review helpful? [ YES ]
5 users found this review helpful

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.

Was this review helpful? [ YES ]
5 users found this review helpful

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.

Was this review helpful? [ YES ]
5 users found this review helpful