White Chocolate Fudge Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Frosting:
1 (16oz.) can Pillsbury Creamy Supreme Vanilla Frosting
3 oz. white chocolate baking bar or vanilla flavored candy coating
1 tsp. vanilla
1 8oz. container frozen whipped topping, thawed
Cake:
1 (18.25oz.) Pillsbury moist supreme white cake mix
1 1/4 cups water
1/3 cup oil
1 tsp. vanilla
2 eggs
3 oz. white chocolate baking bar or vanilla flavored candy coating
Fudge Filling:
1 6oz. pkg. semisweet chocolate chips
3 tbsp. butter
2 tbsp. light corn syrup
1/4 cup powdered sugar
Garnish:
Chocolate Curls, if desired
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Directions: |
Directions:In large bowl, beat frosting at med. 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 tsp. vanilla and whipped topping. Refrigerate. Heat oven to 350º. Grease and flour 13x9" pan. In large bowl, combine all cake ingredients except white chocolate baking bar, beat at low speed until moistened. Beat 2 minutes at med. speed. Gradually beat in 3 oz. melted white chocolate baking bar until well blended. Pour batter into greased floured pan. Bake for 25-30 minutes or until toothpick inserted comes out clean. Cool 10 minutes. In small saucepan, combine chocolate chips and butter; 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. 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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