White-Chocolate Pound Cake

White-Chocolate Pound Cake

yield: approx. 16 servings     bake: 300 Degrees

1 cup butter, softened

2 cups sugar
5 large eggs
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 baking powder
1/2 tsp. salt
1 cup whole buttermilk
8 (1 oz) squares white chocolate, melted
Garnish: fresh raspberries and mint

1.  Preheat oven to 300 degrees.  Spray a 10 cup Bundt pan with nonstick baking spray with flour.
2.  In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
3.  In a medium bowl, combine flour, baking soda, baking powder, and salt.  Add flour  mixture to butter mixture in 3 batches, alternately with buttermilk, beginning and ending with flour mixture.  Beat until just combined after each addition.  Stir in melted chocolate. Spoon batter into prepared pan.
4.  Bake until a wooden pick inserted in the center of cake comes out clean, approximately 1 hour 30 minutes.  Let cake cool in pan for 10 minutes.  Remove from pan, and let cool completely on a wire rack. Garnish with raspberries and mint if desired.

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