Sunday, March 6, 2011

White Chocolate Coconut Cream Cheese Poundcake

Yeah, that's a mouthful! I followed a recipe for Cream Cheese Poundcake and it suggested adding a cup of chopped white chocolate in the batter. So I found my new favorite white chocolate at Target today and chopped that up. I figured that since it was White Chocolate Coconut I'd substitute coconut extract for the almond extract. Oh yeah...

The cake is very good but it stuck to the bottom of my bundtlette pans. Darn. And then I finished the rest of the batter in my Williams Sonoma Sunflower pan, and I even sprayed the hell out of that thing, but it still stuck again. Oh well. I broke the cake into large pieces and froze them. I figured I'd find something to do with it- cake pops or trifles.

I really was just making this recipe for the hell of it, not for any specific occasion so I'm glad it was a semi-fail when it didn't count for much.

I broke a bundtlette into pieces and layered it with cheesecake pudding (Jell-o, not homemade) and blackberries. Pretty good :)

I told Jim they were healthy because of the berries and the fat free/sugar free pudding. Nevermind all the butter, chocolate and sugar that went into the poundcake!

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