White Chocolate Bundt Cake (Scratch)

1. 1

   Preheat oven to 350u00b0F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.

2. 2

   In medium bowl, combine flour, baking powder, salt and baking soda; set aside.

3. 3

   Chop four squares of the white chocolate and melt the other 4. Set aside.

4. 4

   In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.

5. 5

   Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.

6. 6

   Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.

7. 7

   Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.

8. 8

   For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth. Let cook for about 10 minutes.

9. 9

   Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.

* Per serving · 4 servings · Values may vary.