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Source: FamilyTime Community

White chocolate pound cake
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Serves: 12
Prep Time: 20 minutes
Cook Time: 60 minutes
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1 cup evaporated milk
4 squares (1oz each) white baking chocolate, cut up
1 cup butter, softened (no substitues)
1 2/3 cups sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
Frosting:
3 squares white baking chocolate, cut up
1/4 cup butter, (no substitues)
2 cups confectioners' sugar
1/2 tsp vanilla
1 to 2 Tbsp milk




In saucepan, combine evaporated milk & chocolate. Cook & stir over low heat until chocolate is melted. Cool to room temp. In a mixing bowl, CREAM together butter & sugar. Add eggs one at a time, beating well after each addition. Combine flour, soda, & salt; add to creamed mixture alternately w/chocolate mixture. Beat just until combined. Pour into greased and floured 10-in flute tube pan. Bake 325 for 1 hour or until a toothpick comes out clean. Cool in pan for 10 min. before removing to wire rack; cool completely. For frosting, saucepan, melt chocolate & butter over low heat until blended & smooth, stirring often. Remove from heat. Stir in confectioners` sugar, vanilla and enough milk to reach desired consistency. Frost top of cake, allowing some to drizzle down sides.




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