Preparation:
Chop four squares of white chocolate and melt the other four; set both aside. In a mixing bowl, cream butter and 2 cups sugar until light and flufly, about 5 minutes. Add eggs, one at a time, beat- ing well after each addition. Stir in ex- tracts and the melted chocolate. Com- bine flour, baking powder, salt and bak- ing soda; add to the creamed mixture al- ternately with sour cream. Beat just un- til combined. Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprin- kle with half of the chopped chocolate. Repeat. Pour remaining batter on top. Bake at 3500 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; re- move from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with straw- berries if desired. |
