Tony Claxton's Recipes White Chocolate Bundt Cake

Be sure and actually layer the batter and chocolate chips in the pan. The first time I made the cake I folded them in instead and they sunk to the bottom and melted and made the cake stick in the pan.

                                   

Ingredients
Cake: 3 C - All Purpose Flour 1 t - Baking Powder 1/4 t - Baking Soda 1/2 t - Salt 8 oz - Unsalted Butter (softened) 2 C - Sugar 1 1/2 t - Vanilla Extract 1/2 t - Almond Extract 5 - Eggs 4 oz - White Chocolate (melted) 1 C - Sour Cream 4 oz - White Chocolate Chips		Ganache Icing: 8 oz - White Chocolate 1/2 C - Heavy Cream Chocolate Drizzle: 4 oz - Semi-Sweet Chocolate (melted)

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Instructions

Preheat oven to 350°F Grease and sugar 10" (3 qt) bundt pan Sift together flour, baking powder, baking soda and salt and set aside Cream butter and sugar together until light and fluffy Beat in vanilla and almond extracts Add eggs one at a time, beating for 20 seconds after each one Slowly beat in melted chocolate Add flour mixture in thirds, alternating with sour cream, beating 45 seconds after each addition Pour batter into prepared pan, separating each layer with half of the chocolate chips Bake for 50 to 60 minutes or until cake tester comes out with a few crumbs Allow cake to cool completely before frosting Heat white chocolate with cream in microwave on high for 30 second intervals, stirring after each 30 seconds, until smooth Allow ganache to cool for about 10 minutes then drizzle over cake Drizzle melted semi-sweet chocolate over white chocolate in a decorative pattern

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