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White Chocolate Fudge Cake

 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.
Nutritional 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.