White Chocolate Fudge Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups water
• 3 egg whites
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 ounces white baking chocolate, melted
• FILLING:
• 3/4 cup semisweet chocolate chips
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• 2 tablespoons butter
• FROSTING:
• 1 can (16 ounces) vanilla frosting
• 3 ounces white baking chocolate, melted
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions

• In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
• Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely.
• In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator. Yield: 16 servings.

White Chocolate Fudge Cake published in Quick Cooking March/April 2000, p42