White Chocolate Fudge Cake

By Joanks

Ingredients

• Frosting:
• 1 (16 oz.) can pillsbury creamy supreme vanilla frosting
• 3 oz. white chocolate baking bar, vanilla flavored candy coating or
• almond bark, chopped, melted
• 1 tsp. vanilla
• 1 (8 oz.) container cool whip, thawed
• Cake:
• 1 (18.25 oz.) pkg. pillsbury moist supreme white cake mix
• 1 1/4 cup water
• 1/3 cup oil
• 1 tsp. vanilla
• 2 eggs
• 3 oz. white chocolate baking bar, vanilla flavored candy coating or
• almond bark, chopped, melted
• Fudge filling:
• 1 cup (6 oz.) semisweet chocolate chips
• 3 Tbsp. margarine or butter
• 2 Tbsp. light corn syrup
• 1/4 cup powdered sugar

Preparation

Step 1

In a large bowl, beat frosting at medium speed, gradually adding 3 oz. melted white chocolate baking bar. Beat at high speed 30 seconds or until smooth and well blended. Fold in 1 tsp. vanilla and whipped topping. Refrigerate.

Heat oven to 350 degrees. Grease and flour 13x9 inch pan. In a large bowl, combine all cake ingredients except white chocolate baking bar; beat at low speed until moistened. Beat 2 minutes at medium speed. Gradually beat in 3 oz. melted white chocolate baking bar until well blended. Pour batter into greased and floured pan.

Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

In small saucepan, combine chocolate chips and margarine; heat over low heat until melted. Stir in corn syrup and powdered sugar until well blended. Spread fudge filling over warm cake. Cool 1 hour or until completely cooled.

Spread cake with frosting. Garnish with chocolate curls if desired. Store in refrigerator. Let stand at room temperature for 10 minutes before serving.