In bowl, beat butter with sugar; beat in eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Combine flour, baking powder, baking soda and salt; gradually stir into butter mixture. Gently stir in white chocolate, cherries and pecans.

Scrape batter into greased 13x9-inch cake pan; Bake in 350F 180 °C oven for about 20 minutes or until golden and cake tested inserted into centre still has moist crumbs clinging to it. Let cool completely on rack.

Topping: In top of double boiler over hot (not boiling) water, melt chocolate; drizzle over cooled cake. Cut into bars.

[Bars can be covered and stored for up to 3 days or frozen in airtight container for up to 1 month.]

36 bars for $13.93 Cdn [Apr 95]

Per bar: about 155 calories, 2 g protein, 8 g fat, 20 g carbohydrate

Rabinovitch: "Bars & Squares: blissful Bites"

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