White Chocolate Fudge Cake
TOTAL TIME: Prep: 25 min. + cooling Bake: 25 min.
YIELD: 16 servings.
"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!"
Ingredients
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1 package white cake mix (regular size)
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1-1/4 cups water
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3 egg whites
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1/3 cup canola oil
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1 teaspoon vanilla extract
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3 ounces white baking chocolate, melted
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FILLING:
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3/4 cup semisweet chocolate chips
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2 tablespoons butter
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FROSTING:
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1 can (16 ounces) vanilla frosting
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3 ounces white baking chocolate, melted
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1 teaspoon vanilla extract
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1 carton (8 ounces) frozen whipped topping, thawed
Directions
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1.
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.
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2.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
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3.
Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely.
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4.
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.
Nutrition Facts
1 piece: 416 calories, 20g fat (8g saturated fat), 5mg cholesterol, 293mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 2g protein.
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