White Chocolate Fudge Cake

Makes 15 servings
Prep Time: 35 min
Baking Time: 35 min
Cooling Time: 1 hr

Directions:

• Frosting
  • 1 - can (16-oz.) Vanilla Frosting
  • 3 - oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
  • 1 - teaspoon vanilla
  • 1 - container (8-oz.) frozen whipped topping, thawed
• Cake
  • 1 - package (18.25-oz.) 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 - package (6-oz.) (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

Directions:

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

Preheat oven to 350°F. Grease and flour 13x9-inch pan.

1. In large bowl, combine cake mix, water, oil, vanilla, and eggs.
2. Beat at low speed until moistened. Beat 2 minutes at medium speed.
3. Gradually beat in 3 oz. melted white chocolate baking bar until well blended.
4. Pour batter into greased and floured pan.
5. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
6. In small saucepan, combine chocolate chips and margarine.
7. Heat over low heat until melted. Stir in corn syrup and powdered sugar until well blended.
8. Spread fudge filling over warm cake. Cool 1 hour or until completely cooled.
9. Spread cake with frosting. Garnish with chocolate curls.
10. Store in refrigerator. Let stand at room temperature for 10 minutes before serving.

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