White Chocolate Bundt Cake

WHITE CHOCOLATE GANACHE
8 oz White chocolate; chopped
1/2 c Heavy cream

Preheat oven to 350 F. 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 **

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