White Chocolate Pound Cake

1. 1

   In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted.

2. 2

   Cool to room temperature.

3. 3

   In a mixing bowl, cream butter and sugar.

4. 4

   Add eggs, one at a time, beating well after each addition.

5. 5

   Combine the flour, baking soda and salt; add to the creamed mixture, alternately with chocolate mixture.

6. 6

   Beat just until combined. Pour into a greased and floured 10-inch fluted tube pan.

7. 7

   Bake at 325u00b0 for 1 hour or until a toothpick inserted near the center comes out clean.

8. 8

   Cool for 10 minutes before removing from pan to a wire rack; cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.