Ingredients for White Chocolate Pound Cake
- 12 ounces white chocolate
- White Cake Mix
- Butter
- Whole Milk
- 3 large eggs
- Vanilla Extract
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How to Make White Chocolate Pound Cake
- Preheat oven to 350°F (175°C). Position oven rack in the center.
- Grease and flour three 8x4 inch loaf pans. Lightly mist with vegetable oil spray, then dust with flour, tapping out excess.
- Melt 12 ounces of white chocolate in a saucepan over low heat, stirring constantly until smooth. Set aside to cool slightly.
- In a large mixing bowl, combine one 15.25-ounce box of white cake mix, 1/2 cup (1 stick) unsalted butter, softened, 1/2 cup milk, 3 large eggs, and 1 teaspoon vanilla extract.
- Add the slightly cooled melted white chocolate to the batter.
- Beat with an electric mixer on low speed for 1 minute, then scrape down the sides of the bowl.
- Increase mixer speed to medium and beat for 2 minutes, scraping down the sides as needed. The batter should be well combined.
- Divide the batter evenly among the prepared loaf pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes spring back when lightly touched.
- Remove from oven and let cool in the pans for 10 minutes.
- Run a thin knife or offset spatula around the edges of the loaves to loosen.
- Invert the cakes onto wire racks to cool completely (approximately 35-40 minutes) before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
88g
Fat
30g
Carbs
9g
