What you need
250g butter, chopped
180g CADBURY Baking White Chocolate, chopped
1 cup caster sugar
1 cup milk
2 teaspoons vanilla extract
1 cup plain flour
1 cup self-raising flour
2 eggs, lightly beaten
Berries, to serve
180g CADBURY Milk or Dark Baking Chocolate, chopped , extra
1/3 cup cream
1. COMBINE the butter, chocolate, sugar, milk and vanilla in a medium saucepan and stir over low heat to combine. Transfer to a large bowl and allow to cool. Whisk in the sifted flours and eggs until well combined.
2. POUR the mixture into a fluted 22cm round greased and base lined tin. Bake in a moderately slow oven 160ºC for 1 hour or until skewer comes out clean. Allow to stand 10 minutes before turning out onto cake cooler.
3. COMBINE the extra chocolate and cream in a small saucepan and stir over a low heat until chocolate is melted and mixture is smooth. Allow to cool slightly before pouring over cooled cake. Allow to set in fridge before serving with berries.
A heavenly rich pound cake, great on it's own or with the season's best berries.