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White Chocolate Pound Cake
Simple and delicious. Dust with icing sugar instead of the icing for a less sweet dessert.


White chocolate baking squares (1 oz., 28 g, each), chopped 4  4 
Evaporated milk 1  cup 250  mL
   
Hard margarine (or butter), softened 1  cup 250  mL
Granulated sugar 1 2/3  cup 400  mL
Large eggs 5  5 
   
All-purpose flour 2 3/4  cup 675  mL
Baking soda 1/2  tsp. 2  mL
Salt 1/2  tsp. 2  mL
   
WHITE CHOCOLATE ICING    
Hard margarine (or butter) 1/4  cup 60  mL
White chocolate baking squares (1 oz., 28 g, each), chopped 3  3 
   
Icing (confectioner’s) sugar 2  cups 500  mL
Milk 1  tbsp. 15  mL
Vanilla 1/2  tsp. 2  mL


Heat and stir chocolate and evaporated milk in heavy medium saucepan on medium-low until chocolate is melted. Remove from heat. Let stand for 5 minutes.
Cream margarine and sugar in large bowl. Add eggs, 1 at a time, beating well after each addition.
Combine flour, baking soda and salt in medium bowl. Add to margarine mixture in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with flour mixture. Spread evenly in greased 12 cup (3 L) bundt pan. Bake in 325ºF (160ºC) oven for about 1 hour until wooden pick inserted in centre of cake comes out clean. Let stand in pan for 20 minutes before inverting onto wire rack to cool completely.
White Chocolate Icing: Heat margarine and chocolate in small heavy saucepan on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth.
Add icing sugar, milk and vanilla. Beat until smooth. Add more milk if necessary until barely pourable consistency. Drizzle over cake. Cuts into 16 wedges.
1 wedge: 467 Calories; 20.7 g Total Fat (11.7 g Mono, 1.9 g Poly, 5.8 g Sat); 71 mg Cholesterol; 65 g Carbohydrate; 1 g Fibre; 7 g Protein; 343 mg Sodium


Reprinted from Most Loved Treats © Company's Coming Publishing Limited
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