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White Chocolate Fudge Cake

"This sweet cake, with its thick frosting and rich chocolate layer, is a big hit at office potlucks," writes Denise VonStein of Shiloh, Ohio. "I have one co-worker who tells everyone it's awful so he can have it all to himself!"

16 ServingsPrep: 25 min. + cooling Bake: 25 min.

Ingredients

1 package white cake mix (regular size)
1-1/4 cups water
3 egg whites
1/3 cup canola oil
1 teaspoon vanilla extract
3 ounces white baking chocolate, melted
FILLING:
3/4 cup semisweet chocolate chips
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 13x9-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

2 of 2

White Chocolate Fudge Cake (continued)

Directions (continued)

and vanilla until smooth. Fold in whipped topping; frost cake. Store
in the refrigerator. Yield: 16 servings.

Nutrition Facts: 1 serving (1 piece) equals 416 calories, 20 g fat (8 g saturated fat), 5 mg cholesterol, 293 mg sodium, 55 g carbohydrate, 1 g fiber, 2 g protein.