White Chocolate Pound Cake

This cake makes a great presentation and it tastes
great! I just made it for the first time and it got the
seal of approval from my family, the Creers and
John Parry! If you want to see a picture of it go to
Tasteofhome.com that's where I got the recipe
Kamy Cannon

8 squares (1 oz each) white baking chocoate (I used white choc chips) 1 cup butter (no substitutes), softened 2 cups plus 2 tablespoons sugar, divided 5 eggs 2 tsp vanilla extract 1/2 tsp almond extract 3 cups all purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp baking soda 1 cup (8oz) sour cream 4 squares (1oz each) semisweet baking chocolate, melted 4 squares (1oz each) white baking chocolate, melted Whole fresh strawberries, optional Directions: Chop four squares of white chocolate and melt the other four, set both aside. In a mixing bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in the extracts and the melted chocolate. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. Grease a 10-in fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired. Number Of Servings:16 servings