White Chocolate Pound Cake

• 1 cup salted butter, room temp
• 12 cup vegetable shortening
• 3 cups sugar
• 2 teaspoons vanilla
• 12 teaspoon baking powder
• 6 eggs, room temp
• 3 cups flour
• 34 cup milk (I use whole milk when I bake. Sometimes the recipe needs that little bit extra fat.)
• 14 cup Creme de Cacao
• 2 cups white chocolate chips, melted
• 4 ounces white chocolate
• 14 cup heavy cream
• 1 tablespoon Creme de Cacao
• 1 cup salted butter, room temp
• 1 lb icing sugar
• 14 cup heavy cream
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

1. Cream together the butter, shortening, and sugar.
2. Add the vanilla, and baking powder.
3. Add eggs one at a time, beating generously after each egg.
4. Alternate the flour and milk and mix well.
5. Add the creme de cacao and melted chocolate chips.
6. Pour into a greased bundt pan dusted with icing sugar.
7. Bake at 325 for 1 hour and 15 minutes.
8. Cool 10 minutes in pan on a cooling rack.
9. Turn out onto a cake plate.
10. For icing, melt the chocolate, cream, and creme de cacao in a small saucepan on fairly low heat.
11. Let cool.
12. In stand mixer with whisk attachment, cream butter on medium-high speed.
13. Add icing sugar and beat at low speed, scraping down the sides as necessary.
14. Beat in the cream and vanilla at medium-high speed until fluffy, about 3 minutes.
15. Beat in the cooled chocolate cream.
16. Spread icing on cake.
17. Enjoy.

butter, vegetable shortening, sugar, vanilla, baking powder, eggs, flour, milk, cacao, white chocolate chips, white chocolate, heavy cream, cacao, butter, icing sugar, heavy cream, heavy cream, vanilla

Taken from www.food.com/recipe/white-chocolate-pound-cake-466132 (may not work)