White Chocolate Raspberry Bundt Cake

Ingredients:
-3 c all-purpose flour
-1 t baking powder
-1/2 t salt
-1/4 t baking soda
-8 (1 ounce) squares white baking chocolate
-1 c butter, softened
-2 c plus 2 T granulated sugar
-5 large eggs
-2 t vanilla extract
-1/2 t almond extract
-1 c sour cream
-4 (1 ounce) squares semisweet baking chocolate, melted
-4 (1 ounce) squares white baking chocolate, melted
-1 bag frozen raspberries, semi-thawed

-Preheat over to 350 degrees, grease 10 inch bundt pan and sprinkle 2 T of sugar in the bundt pan
-In a medium bowl combine flour, baking powder, salt and baking soda, set aside
-chop 4 squares of the white chocolate and melt the other 4, set aside
-In a mixing bowl cream butter and remaining sugar until light and fluffy, add eggs one at a time beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined. Fold in raspberries.
-Pour 1/3 of the batter into the prepared pan and sprinkle with half of the chopped white chocolate. Repeat. Pour remaining batter on top.
-Bake for 60-70 minutes or until a wooden pick inserted near the center comes out clean.
-Let cake cool in the pan for 15 minutes, then remove from pan and allow to cool completely on a wire rack
-Place cooled cake on a serving dish and drizzle with both melted white chocolate and semi-sweet chocolate.


Serves 12 to 15