White Chocolate Fudge Cake

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Ingredients

Frosting
  • 1 (16-oz.) can Pillsbury™ Creamy Supreme™ Vanilla Frosting
  • 3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
  • 1 teaspoon vanilla
  • 1 (8-oz.) container frozen whipped topping, thawed
Cake
  • 1 (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ White Cake Mix
  • 1 1/4 cups water
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
Fudge Filling
  • 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
  • 3 tablespoons margarine or butter
  • 2 tablespoons light corn syrup
  • 1/4 cup powdered sugar
Garnish
  • Chocolate curls, if desired

Instructions

1 _ In large bowl, beat frosting at medium speed, gradually adding 3 oz. melted white chocolate baking bar. Beat at high speed 30 seconds or until smooth and well blended. Fold in 1 teaspoon vanilla and whipped topping. Refrigerate.

2 _ Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients except white chocolate baking bar; beat at low speed until moistened. Beat 2 minutes at medium speed. Gradually beat in 3 oz. melted white chocolate baking bar until well blended. Pour batter into greased and floured pan.

3 _ Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.


4 _ In small saucepan, combine chocolate chips and margarine; heat over low heat until melted. Stir in corn syrup and powdered sugar until well blended. Spread fudge filling over warm cake. Cool 1 hour or until completely cooled.

5 _ Spread cake with frosting. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature for 10 minutes before serving.

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