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White Chocolate Bundt Cake

3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
1 1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
5 large eggs at room temperature
4 oz white chocolate, melted and still warm
1 cup sour cream
4 oz white chocolate chunks or chips
4 oz semisweet chocolate, melted

1/2 cup heavy cream
8 oz white chocolate

Preheat oven to 350 F. Butter and sugar a 10-inch Bundt pan. In
a bowl, sift together the flour, baking powder, baking soda, and
salt. Put the remaining 1 cup butter and 2 cups sugar in a bowl
and cream together using the electric mixer on medium speed until
light and fluffy. Add the vanilla and almond extracts and the eggs,
1 at a time, beating for 20 seconds after each addition. Slowly
beat in the melted white chocolate. Scrape down the bowl. Add
the flour mixture to the butter mixture in thirds, alternating with
the sour cream. Beat for 45 seconds after each addition. Place
the batter in the prepared pan in 3 layers, separating each layer
with white chocolate chunks or chips.

Bake for 55 to 60 minutes. The top will be brown, and a cake tester
inserted in the center will come out with a few crumbs on it.
Remove the cake to a wire rack to cool for 15 minutes, then invert
it onto a wire rack and let cool to room temperature.

Prepare White Chocolate Ganache (recipe follows) and drizzle over
the cake in a decorative pattern. Place melted semisweet chocolate
in a squeeze bottle and squeeze it over the white chocolate. Makes
12 servings.

In a ceramic or glass bowl covered with plastic wrap, heat 8 ounces
coarsely chopped white chocolate with 1/2 cup heavy cream on High
(100% power) in a microwave for 30-second intervals, stirring after
each interval, until smooth. Allow to cool for about 10 minutes
before using.


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