White Chocolate Pound Cake 
Submitted by James and Margie, Cake Club Members
Recipe Courtesy of www.CakeClubRecipes.com

Ingredients:

1 c. evaporated milk
4 (1-ounce) squares white baking chocolate, chopped
1 c. butter (no substitutes), softened
1 2/3 c. sugar
5 eggs
2 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt

Icing...

3 (1-ounce) squares white baking chocolate, chopped
1/4 c. butter (no substitutes)
2 c. confectioners' sugar
1/2 tsp. vanilla extract
1 to 2 T. milk

Directions:

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 fluted tube pan. Bake at 325 degrees for 1 hour or until 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. 

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