White Chocolate Pound Cake

Directions

1. 1
   In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted.
2. 2
   Cool to room temperature.
3. 3
   In a mixing bowl, cream butter and sugar.
4. 4
   Add eggs, one at a time, beating well after each addition.
5. 5
   Combine the flour, baking soda and salt; add to the creamed mixture, alternately with chocolate mixture.
6. 6
   Beat just until combined. Pour into a greased and floured 10-inch fluted tube pan.
7. 7
   Bake at 325° for 1 hour or until a toothpick inserted near the center comes out clean.
8. 8
   Cool for 10 minutes before removing from pan to a wire rack; cool completely.