White Cake with White Buttercream Icing, Fudge filling

By MarieR

Ingredients

• 1 box (18-19 ounce) white cake mix
• 1/2 cup Solid Crisco shortening
• 1 stick (4-ounces) butter or margarine (1 stick)
• 1 teaspoon clear vanilla extract
• 4 cups powdered sugar sifted
• 2 tablespoons milk
• Fudge filling (if using) optional
• 1/2 cup (4-ounces) heavy cream
• 3/4 cup chocolate chips
• 1 teaspoon (plus more if needed to be spreadable) light corn syrup
• confectioner's sugar-just enough to get spreading consistency
• Chocolate glaze: optional
• 3 ounces baking chocolate melted
• 1/2 teaspoon solid Crisco

Details

Servings 1

Preparation

Step 1

This cake is also great with the Vanilla Buttercream Frosting (it includes cream cheese).
Bake two-layer cake according to box directions using 8-inch or 9-inch pans.
OR: With White Cake Mix for better texture-reduce water to 1 1/3 cups water and oil to 1/4 cup.
Cool cake layers.
Frosting:
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep covered with damp cloth until ready to use.
For fudge filling: spread chocolate fudge between layers to about 1/2 inch from edge of layer.
Refrigerated in air-tight container, this CAN BE STORED TWO WEEKS. Re-whip before using.
Yield:3 cups-enough for 2 layer cake. (for thin icing-add 3-4 tablespoons. light corn syrup)

CHOCOLATE GLAZE: mix and drizzle.