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Cream Cheese Pound Cake with Strawberry-White Chocolate Sauce

Posted By Jennifer On May 26, 2012 @ 8:33 am In cakes,toppings | Comments Disabled

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  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 & 1/2 cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract

Preheat oven to 325°. Generously grease a 12-cup Bundt pan or tube pan.

Whisk together flour and salt. Set aside.

Beat butter and cream cheese until fluffy. Add both sugars and mix well. Add eggs, 2 at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, beating just until blended.

Pour batter into prepared pan. Bake 80-90 minutes, or until a long pick inserted into the center comes out clean.

Cool cake in pan for about 15 minutes. Then, remove cake to wire rack to cool completely.


  • 3 ounces white chocolate
  • 3 ounces strawberry preserves

Place white chocolate in a microwave-safe bowl. Heat in 30-second increments until chocolate melts when stirred. Add preserves and stir until blended. Spoon warm sauce over cake slices.

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