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White Chocolate Pound Cake

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“This cake starts with a cake mix, but by the time you're through adding the white chocolate, the ricotta cheese, and the orange juice, no one could ever tell. This cake works best with a plain cake mix--one with no pudding in it. From Ann Byrn, the cake mix doctor.”
READY IN:
55mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Grease and flour a 10 inch tube pan.
  2. in a glass measuring cup, microwave the white chocolate on high for 1 minute, then stir until smooth. Let cool slightly.
  3. Place remaining ingredients in a large mixing bowl, then add chocolate.
  4. Mix at low speed for 1 minute, scraping sides down frequently.
  5. Increase mixer speed to medium and beat 2 minutes more, scraping sides down as needed.
  6. Pour batter into prepared pan.
  7. Bake for 38-42 minutes, or until tests done.
  8. Remove from oven and allow to cool for 20 minutes, then run a long sharp knife around edge of cake. Invert the cake onto a wire rack, then invert again so it is right side up.
  9. Let cool for about 20 minutes more.
  10. While cake is still warm, make a thin glaze with orange juice and powdered sugar. Drizzle over cake and let rest for 10 minutes before slicing.

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