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White Chocolate Pound Cake




  • Have all ingredients at room temperature before you begin baking.
  • Always better the next day, this White Chocolate Pound Cake will stay fresh for 5-6 days and can be frozen for 3 months.  Wrap twice in saran wrap and once in heavy-duty foil.  To defrost, allow the cake to come to room temperature, wrapped.
  • I like to drizzle melted white chocolate over the top of the White Chocolate Pound Cake before serving.
  • The pecans are optional but the texture is a nice contrast to the silky smooth texture of the cake.