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White Chocolate Bundt
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3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter
2 cups sugar
1-1/2 tsp. pure vanilla
1/2 tsp. almond extract
5 large eggs, at room temperature
4 oz. white chocolate, melted and still warm
1 cup sour cream
4 oz. white chocolate chunks or chips
Preheat oven to 350 degrees. Butter a 10 inch Bundt pan, and sprinkle with 2 tbl. sugar
In a bowl, sift together the flour, baking powder, baking soda, and salt. Cream butter and sugar on medium speed until light and fluffy. Add the vanilla and almond extract, and the eggs, one at a time, beating for 20 seconds after each addition. Slowly beat in the melted chocolate. Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition. Blend in the white chocolate chunks or chips.
Pour batter into prepared pan. Bake for 50-55 minutes.
Top with a chocolate glaze
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