White Chocolate Bundt Cake

White Chocolate Bundt Cake
 
 3 cups of flour, all-purpose
 1 teaspoon of baking powder
 1/4 teaspoon of baking soda
 1/2 teaspoon of salt
 1 cup of unsalted butter, softened (2 sticks) + 1 tablespoon of butter; for greasing pan
 2 cups of sugar; + 2 tablespoons of sugar; for sugaring pan
 1 1/2 teaspoons of vanilla extract
 1/2 teaspoon of almond extract
 5 large Eggs
 4 ounces of White chocolate, melted &  still warm
 1 cup of Sour cream
 4 ounces of White chocolate chunks/chips
 4 ounces of semisweet chocolate; melt while cake is cooling
 WHITE CHOCOLATE GANACHE
 8 ounces of white chocolate, chopped
 1/2 cup of heavy cream

Instructions:

Preheat oven to 350ºF.  Butter and sugar a 10-inch Bundt pan. In a bowl, sift together the flour, baking powder, baking soda and salt. Put the remaining 1 cup butter and 2 cups sugar in a bowl and cream together using the electric mixer on medium speed until light and fluffy. Add the vanilla and almond extracts and the eggs, 1 at a time, beating for 20 seconds after each addition. Slowly beat in the melted white chocolate. Scrape down the bowl. Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition. Place the batter in the prepared pan in 3 layers, separating each layer with white chocolate chunks or chips. Bake for 55 to 60 minutes. The top will be brown, and a cake tester inserted in the center will come out with a few crumbs on it. Remove the cake to a wire rack to cool for 15 minutes, then invert it onto a wire rack and let cool to room temperature. Prepare White Chocolate Ganache and drizzle over the cake in a decorative pattern. Place melted semisweet chocolate in a squeeze bottle and squeeze it over the white chocolate. Makes 12 servings. White Chocolate Ganache: In a ceramic or glass bowl covered with plastic wrap, heat 8 ounces coarsely chopped white chocolate with l/2 cup heavy cream on High (100 percent power) in a microwave for 30-second intervals, stirring after each interval, until smooth. Allow to cool for about 10 minutes before using.

Per serving: Calorios 611, Fat 41g, Cholesterol 167mg Sodium 256mg, Percent calories from fat 59% "Debbi Fields Great American Desserts" ** Dallas Morning News -- Food section -- 11 December 1996 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Posted to MM-Recipes Digest V4 #110 by "Tim Brown" <tjbrown@tima.com> on Apr 19, 1997