Ingredients
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1 cup evaporated milk
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4 (1 ounce) white chocolate baking squares, chopped
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1 cup butter, softened
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1 2/3 cups sugar
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5 eggs
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2 3/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3 (1 ounce) white chocolate baking squares, chopped
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1/4 cup butter
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2 cups confectioners' sugar
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1/2 teaspoon vanilla extract
Instructions
- 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 tube or bundt pan.
- Bake at 325 degrees for 1 hour or until a 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.