White Chocolate Pound Cake

• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
• 3 cups self-rising flour
• 2 cups sugar
• 1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding
• 1 cup (2 sticks) butter, softened
• 6 eggs
• 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 2 tsp. vanilla

1. Preheat oven to 350F.
2. Microwave chocolate in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute.
3. Stir until chocolate is completely melted.
4. Add remaining ingredients.
5. Beat with electric mixer on medium speed 3 minutes or until well blended.
6. Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.
7. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean.
8. Cool in pan 10 minutes on wire rack.
9. Loosen cake from side of pan with small knife or spatula.
10. Invert cake onto wire rack; gently remove pan.
11. Cool completely on wire rack.

s white chocolate, flour, sugar, butter, eggs, s, s angel, pineapple, vanilla

Taken from www.kraftrecipes.com/recipes/white-chocolate-pound-cake-54282.aspx (may not work)