White Chocolate Bundt Cake

Preheat oven to 350 degrees F. Coat a 10- to 12-cup fluted tube pan or Bundt pan with 1 tablespoon butter, then sprinkle with 2 tablespoons of the sugar.

Into medium bowl, sift together flour, baking powder, baking soda and salt. Put remaining 1 cup butter and 2 cups sugar in large bowl and cream with electric mixer on medium speed until light and fluffy. Add vanilla, almond extract and eggs, one at a time, beating 20 seconds after each addition.

Slowly beat in the 4 ounces melted white chocolate. Scrape down bowl. Add flour mixture to butter mixture in thirds, alternating with the sour cream. Beat 45 seconds after each addition.

Place batter in prepared pan in 3 layers, separating each layer with the remaining 4 ounces white chocolate chunks or chips.

Bake in preheated oven 55 to 60 minutes or until done. Top will be brown and a cake tester inserted into center will come out with a few crumbs on it. Remove cake to a wire rack to cool for 15 minutes, then invert onto a wire rack and cool to room temperature.

While cake cools, make White Chocolate Ganache. When ganache is done, let it cool about 10 minutes, then drizzle over cake in a decorative pattern.

Pour melted semisweet chocolate into a squeeze bottle and squeeze it over the white chocolate in a decorative pattern. Transfer cake to a serving platter.

For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth.