White Chocolate Sour Cream Cake

Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 50 mins
Yields 8 to 10 servings
6 oz (168 g) white chocolate, in chunks
2 cups (260 g) all-purpose flour
2 tsp (10 ml) baking powder
1/2 cup (150 g) icing sugar
1/3 cup (67 g) sugar
2 eggs, beaten [110 g]
1 cup (224 g) sour cream
2 tbsp (30 ml) canola oil
Icing sugar
Walnuts, finely chopped


Instructions 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 buttered 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.