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Ingredients:
1 cup unsalted butter, softened
2 cups sugar
5 eggs, room temp
2 tsp vanilla
½ tsp strawberry extract optional
2¾ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream
½ cup milk
6 oz melted white chocolate or pink chocolate
1 cup white/pink chocolate chips
Pink gel food coloring
Frosting:
1 cup butter, softened
4 oz melted white chocolate or pink chocolate
3 cups powdered sugar
⅓ cup heavy cream
1 tsp vanilla
Pinch of salt
Pink gel food coloring
Instructions:
Preheat oven to 325°F 165°C. Grease and flour a bundt pan. Beat butter and sugar 4 to 5 minutes until fluffy. Add eggs one at a time, then vanilla and strawberry extract. Mix in melted white/pink chocolate and a little pink gel coloring. In another bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients to the batter alternating with sour cream and milk. Fold in chocolate chips. Pour into pan and bake 65 to 75 minutes, until a toothpick comes out with moist crumbs. Cool completely.
For frosting, beat butter until creamy. Add melted white/pink chocolate, powdered sugar, cream, vanilla, salt, and pink coloring. Beat until smooth and fluffy. Frost the cooled cake and decorate with pink chocolate curls, strawberries, or sprinkles.
