White Chocolate Pound Cake

This is one layer of the wedding cake I’m making for my sister later this month.  This layer will be filled with mango curd.

Makes enough for 3 – 8″ loaf pans.

6 oz white chocolate, coarsely chopped
1 pkg plain white cake mix
8 T butter (1 stick), melted
1 cup whole milk
3 large eggs
1 t vanilla

Preheat oven to 350.  Grease and flour loaf pans.

Heat white chocolate in small saucepan until melted, stirring constantly.  Set aside to cool slightly.

Place cake mix, melted butter, milk, eggs, vanilla and white chocolate in a bowl and blend on low 1 minute.  Scrape down bowl and beat on medium for 2 more minutes.

Bake loaves 40-45 minutes.  Cool for 10 minutes on wire rack, and then remove from pans and cool 35-40 more minutes before serving.

Freezes well, up to 6 months when wrapped well.  Thaw overnight in the fridge before serving.

*From The Cake Mix Doctor

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