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White Chocolate Pound Cake

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“My friend Eliz is the pound cake queen. And I looove white chocolate. So when it came to testing out her recipe, it was a no-brainer for her to choose me as a tester. This is sooo good!”
READY IN:
1hr 30mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together the butter, shortening, and sugar. Add the vanilla, and baking powder. Add eggs one at a time, beating generously after each egg. Alternate the flour and milk and mix well. Add the creme de cacao and melted chocolate chips. Pour into a greased bundt pan dusted with icing sugar. Bake at 325 for 1 hour and 15 minutes.
  2. Cool 10 minutes in pan on a cooling rack. Turn out onto a cake plate.
  3. For icing, melt the chocolate, cream, and creme de cacao in a small saucepan on fairly low heat. Let cool. In stand mixer with whisk attachment, cream butter on medium-high speed. Add icing sugar and beat at low speed, scraping down the sides as necessary. Beat in the cream and vanilla at medium-high speed until fluffy, about 3 minutes. Beat in the cooled chocolate cream.
  4. Spread icing on cake. Enjoy.

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