Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
8         squares       white baking chocolate -- (1 ounce each)1 cup butter -- (no substitutes), softened
2         cups plus 2 tablespoons sugar -- divided
5                       eggs
2         teaspoons     vanilla extract
1/2       teaspoon      almond extract
3         cups          all-purpose flour
1         teaspoon      baking powder
1/2       teaspoon      salt
1/4       teaspoon      baking soda
8         ounces        sour cream
***GLAZE***
4         squares semisweet baking chocolate (1 ounce each) melted
4         squares white baking chocolate (1 ounce each) melted
1         whole fresh strawberries -- optional

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 fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. Bake at 350 F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.