This is the White Chocolate Sour Cream Cake recipe.
- Prep: 15 min
- Cooking: 50 min
- 6 oz (180 g) white chocolate in chunks
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 cup (125 mL) icing sugar
- 1/3 cup (80 mL) sugar
- 2 eggs beaten
- 1 cup (250 mL) sour cream
- 2 tbsp (30 mL) canola oil
- Icing sugar
- Walnuts finely chopped
Preheat oven to 350 °F (180 °C).
In double boiler, melt white chocolate over low heat, occasionally stirring. Remove from heat and set aside.
In large bowl, blend together flour, mixed with baking powder, both sugars, eggs, sour cream and oil with electric mixer, until smooth. Stir in melted white chocolate and beat again until smooth.
Pour into a buttered 10-inch (25 cm) Bundt pan. Bake in oven for 50 minutes or until toothpick inserted in centre comes out clean. Remove from oven and let stand for 15 minutes before removing from pan. Top with icing sugar and chopped walnuts. Serve.