White Chocolate Pound Cake

• 1 c. evaporated milk
• 1 c. butter, softened (no substitute)
• 1 2/3 c. sugar
• 2 3/4 c. all-purpose flour
• 1/2 tsp. salt
• 4 (1 oz.) sq. white baking chocolate, chopped
• 5 eggs
• 1/2 tsp. baking soda

1. In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted.
2. Cool to room temperature.
3. In a mixing bowl, cream butter and sugar.
4. Add eggs, one at a time, beating well after each addition.
5. Combine the flour, baking soda and salt; add to the creamed mixture, alternately with chocolate mixture.
6. Beat just until combined. Pour into a greased and floured 10-inch fluted tube pan.
7. Bake at 325u0b0 for 1 hour or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pan to a wire rack; cool completely.

milk, butter, sugar, flour, salt, white baking chocolate, eggs, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=77235 (may not work)