Instructions: 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 180C 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.]

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