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White Chocolate Pound Cake

1 cup evaporated milk
4 (1 ounce) squares white baking chocolate, chopped
1 cup butter (NO SUBSTITUTE), softened
1 2/3 cups granulated sugar
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon saltPreheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan.In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined. Pour into prepared baking pan. Bake for 1 hour or until a wooden pick inserted near the center comes out clean.Cool for 10 minutes before removing from pan to a wire rack; cool completely, then ice.Icing
3 (1 ounce) squares white baking chocolate, chopped
1/4 cup butter (NO SUBSTITUTE)
2 cups confectioners` sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milkIn a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often. Remove from the heat. Stir in the confectioners` sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over cake.Yields 12 servings.

Yellow vanilla pound cake
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Blackberry pound cake
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Blueberry upside-down cake
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Buttery upside-down cake with fresh mango and candied ginger
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Peach schnapps cake
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