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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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White Chocolate Fudge Cake |
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Serves: 15 Print this RecipeCindy Henry Redman - Boyne City, Michigan Bake-Off® Contest 36, 1994 The name says it all--this is indeed a taste creation few people will be able to resist! FROSTING 1 (16-ounce) can vanilla ready-to-spread frosting 3 ounces white baking chocolate bar or vanilla-flavored candy coating, melted 1 teaspoon vanilla extract 1 (8-ounce) container frozen whipped topping, thawed CAKE 1 package (1-lb 2.25-oz) pudding-included white (vanilla) cake mix 1 1/4 cups water 1/3 cup oil 1 teaspoon vanilla extract 2 eggs 3 ounces white baking chocolate bar or vanilla-flavored candy coating, melted FUDGE FILLING 1/4 cup powdered sugar 1 (6-ounce) package (1 cup) semisweet chocolate chips 3 tablespoons margarine or butter 2 tablespoons light corn syrup GARNISH Chocolate curls, if desired In large bowl, beat vanilla frosting at medium speed, gradually adding 3 oz. melted white baking bar. Beat at high speed 30 seconds or until smooth and well blended. Fold in vanilla and whipped topping. Refrigerate. Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large bowl, combine all cake ingredients except white baking bar at low speed until moistened; beat 2 minutes at high speed. Gradually beat in 3 oz. melted white baking bar until well blended. Pour batter into greased and floured pan. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. In small saucepan over low heat, heat all fudge filling ingredients until melted and well blended, stirring constantly. Spread fudge filling over warm cake. Cool completely. Frost cake. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature 10 minutes before cutting. HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry cake mix. Bake as directed above. Nutrition Per Serving: Calories 560; Protein 4g; Carbohydrate 72g; Fat 28g; Sodium 330mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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