Cream Pound Cakes

Ingredients

Makes: 4 mini loaves

• Baking spray

• 1 box pound cake mix

• 3⁄4 cup plus 1 tablespoon heavy (whipping) cream

• 1⁄2 teaspoon ground nutmeg

• 1 cup white chocolate chips

• 1⁄4 cup all-purpose flour

• 1 cup sour cream

• 1 cup powdered sugar

Directions

Preheat oven to 350 ̊F. Coat four 6 x 3-inch loaf pans with baking spray.

Prepare pound cake according to package instructions, substituting 3⁄4 cup heavy cream for water or milk. Add nutmeg to batter, blending well.

In a small bowl, toss together white chips and flour. Remove chips, leaving excess flour. Fold chips into batter.

Divide batter among pans and bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes. Remove from pans and cool completely.

In a large bowl, combine sour cream, powdered sugar, and remaining 1 tablespoon cream, whisking well. Spoon over cooled pound cakes. Let stand until glaze is set.