An elegant, almond-scented white chocolate Bundt cake simply bursting with luscious white chocolate throughout the cake itself and the icing, which is decoratively drizzled atop the cake.

White Chocolate Bundt Cake

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

8 (1-ounce) squares white baking chocolate

1 cup butter, softened

2 cups plus 2 tablespoons granulated sugar

5 large eggs

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 cup sour cream

4 (1-ounce) squares semisweet baking chocolate, melted

4 (1-ounce) squares white baking chocolate, melted

1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
2. In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
3. Chop four squares of the white chocolate and melt the other 4. Set aside.
4. 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.
5. Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
6. Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
7. Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
8. Place cooled cake on a serving dish and drizzle with both melted white chocolate and semisweet chocolate.

Makes 12 to 15 servings.