WHITE CHOCOLATE POUND CAKE
I often bake this moist tube pan cake, drizzled with two types of chocolate glaze, for special occasions.-Kimberley Thompson, Fayetteville, Georgia.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.
Nutrition Facts : Calories 371 calories, Fat 17g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 285mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE POUND CAKE
A moist bundt cake, drizzled with two types of chocolate.
Provided by Debbie Rowe
Categories Desserts Chocolate Dessert Recipes White Chocolate
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
- Chop four squares of the white chocolate and melted 4 of the others. Set aside.
- In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
- Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
- 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.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
- Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.
Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.4 g, Cholesterol 132.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 18.8 g, Sodium 337.9 mg, Sugar 53.4 g
TROPICAL WHITE CHOCOLATE POUND CAKE
Pineapple and coconut add tropical taste to this moist, luscious pound cake made with sour cream and white chocolate.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield Makes 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
- Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
TROPICAL POUND CAKE
Provided by Food Network
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
- Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
- Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
- Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
- Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.
CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
- Sift the flour, baking powder, salt and cocoa together. Set aside.
- With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
- Slice the cake and serve topped with a scoop of vanilla ice cream.
TROPICAL WHITE CHOCOLATE POUND CAKE
Make and share this Tropical White Chocolate Pound Cake recipe from Food.com.
Provided by Nutmeg74
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, baking powder & salt; set aside.
- Mix sour cream & pineapple; set aside.
- Beat butter & sugar until light & fluffy.
- Add eggs, one at a time, beating well after each addition.
- Blend in melted chocolate & vanilla.
- Add flour mixture, alternately with sour cream mixture beating until well blended after each addition.
- Add coconut; mix well.
- Pour into greased & floured 10" tube pan. Bake at 350° for 1 hour 10 minutes or until tests done with toothpick.
- Cool in pan 10 minutes.
- Loosen from sides and and invert on rack; remove from pan.Cool completely and sprinkle with powdered sugar.
- This can also be made in 9x5 loaf pans.
Nutrition Facts : Calories 333.7, Fat 16.5, SaturatedFat 10, Cholesterol 83.7, Sodium 178.4, Carbohydrate 42.7, Fiber 0.7, Sugar 27.7, Protein 4.6
GRILLED POUND CAKE; MEXICAN CHOCOLATE SAUCE & TROPICAL FRUIT
Recipe by Michelle Bernstein, From Miami's Hottest Latin Party. This recipe originally appeared in June, 2006. "Here, she tops slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder." My girlfriend Judy and I made this for some guests. I was worried about the chile powder in the chocolate and the basil in the fruit salad but it really worked well together and we enjoyed it very much. Judy is friends with Michelle Bernstein so she wanted to try some of her recipes. Judy has lived in Mexico as well as Italy when they left Cuba and then ended up in Miami by way of Lancaster, Pa. So her recipes take me along for the ride. This could be made with pineapple, as well.
Provided by Manami
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- MAKE THE WHIPPED CREAM:
- In a medium bowl, using an electric mixer, softly whip the heavy cream.
- Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
- Refrigerate the whipped cream.
- MAKE THE CHOCOLATE SAUCE:
- In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
- Add the chocolate chips and vanilla.
- Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
- MAKE THE FRUIT SALAD:
- In a medium bowl, toss the mango and papaya with the basil and vanilla.
- PREPARE THE POUND CAKE:
- Light a grill or preheat a grill pan.
- Butter both sides of the pound cake slices.
- Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
- Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
- Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
- Pass the remaining chocolate sauce at the table.
- **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.
Nutrition Facts : Calories 737.9, Fat 60.9, SaturatedFat 25.2, Cholesterol 105.3, Sodium 35.2, Carbohydrate 44.4, Fiber 8.6, Sugar 30.7, Protein 12.7
TROPICAL POUND CAKE
Make and share this Tropical Pound Cake recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Spray loaf pan with cooking spray and preheat oven to 350°F.
- Combine cake mix, milk, bananas and eggs and mix well.
- Stir in coconut and pour into pan.
- Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
- NOTE: Very pretty topped with sliced kiwifruit, vanilla ice cream and pineapple or apricot preserves or orange marmalade.
Nutrition Facts : Calories 43.5, Fat 2.2, SaturatedFat 1.4, Cholesterol 36.7, Sodium 24.7, Carbohydrate 4.6, Fiber 0.4, Sugar 2.8, Protein 1.6
TROPICAL POUND CAKE
Pomegranate seeds add a nice touch to the tropical fruit topping. To minimize the mess of seeding a pomegranate, follow these simple instructions. First, cut off the crown and score the fruit into quarters. Soak the fruit in a large bowl of cold water for 5 minutes. Holding the fruit underwater, break the scored sections apart with your fingers. Then separate the seed clusters from the skin and membranes. Discard the skin and the membranes; dry the seeds on paper towels.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter; lightly brush over one side of each cake slice. Place buttered side up in a foil-lined 15x10x1-in. pan. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. , In a large skillet, melt remaining butter; add fruit. Cook and stir over medium heat for 5 minutes or until heated through. Stir in honey; cook for 2 minutes. , Place two cake slices on each of six dessert plates. Top each with 1/2 cup fruit mixture; sprinkle with coconut. Garnish with pomegranate seeds if desired.
Nutrition Facts : Calories 433 calories, Fat 18g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 280mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 3g fiber), Protein 4g protein.
TROPICAL POUND CAKE
Make and share this Tropical Pound Cake recipe from Food.com.
Provided by MustangMom
Categories Dessert
Time 1h25m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325.
- Grease a 12-cup Bundt pan. Lightly dust with flour.
- Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
- Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, beating well after each addition.
- Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
- On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
- Add coconut and vanilla extracts.
- Beat on medium speed for 3 minutes.
- Pour batter into prepared pan.
- Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
- Transfer pan to wire rack and cool for 20 minutes.
- Remove from pan and let cool completely.
- Glaze:.
- Whisk together lime juice and confectioner's sugar in small bowl until good drizzling consistency.
- Drizzle over cake and garnish with desired toppings.
Nutrition Facts : Calories 450.7, Fat 21.4, SaturatedFat 12.9, Cholesterol 119.9, Sodium 186, Carbohydrate 60.1, Fiber 0.8, Sugar 39.2, Protein 5.6
WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING
Make and share this White Chocolate Pound Cake With White Chocolate Icing recipe from Food.com.
Provided by mailbelle
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
- Pour into a greased and floured 10-inch tube or bundt pan.
- Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack; cool completely.
- FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
- Remove from the heat.
- Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
- Drizzle over cake.
Nutrition Facts : Calories 607.5, Fat 28.4, SaturatedFat 17, Cholesterol 138.1, Sodium 386.8, Carbohydrate 81.7, Fiber 0.8, Sugar 57.2, Protein 8.2
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