Fudge-Filled Vanilla Cake Recipe

Fudge-Filled Vanilla Cake Recipe
Fudge-Filled Vanilla Cake Recipe photo by Taste of Home
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Fudge-Filled Vanilla Cake Recipe

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For my husband’s birthday cake, I used white chocolate pudding mix as part of the cake’s topping. Guests rated this fluffy cake excellent. —Linnea Ledgister, Wausau, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup white baking chips, melted
  • FUDGE FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons butter
  • 2 tablespoons 2% milk
  • 1/4 cup confectioners' sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • MOUSSE TOPPING:
  • 1-1/2 cups cold 2% milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • Chocolate curls, optional

Directions

Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined.
Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack.
For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers. Yield: 12 servings.
Originally published as Fudge-Filled Vanilla Cake in Taste of Home Christmas Annual Annual 2015, p56

  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup white baking chips, melted
  • FUDGE FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons butter
  • 2 tablespoons 2% milk
  • 1/4 cup confectioners' sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • MOUSSE TOPPING:
  • 1-1/2 cups cold 2% milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • Chocolate curls, optional
  1. Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined.
  2. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack.
  3. For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers. Yield: 12 servings.
Originally published as Fudge-Filled Vanilla Cake in Taste of Home Christmas Annual Annual 2015, p56

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