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White Chocolate: White Chocolate Fudge Cake

Source of Recipe

adapted from Pillsbury


List of Ingredients

Frosting:
16 ozs reduced fat vanilla frosting
1/4 c white chocolate discs melted
1 tsp pure vanilla extract
8 ozs Cool Whip(r) Free thawed

Batter:
18 1/4 ozs reduced fat white cake mix
1 env Dream Whip(r) whipped topping mix
1/2 tsp baking powder
1 c water cold
4 egg whites whipped
1 tbsp oil
1 tsp pure vanilla extract
1/4 c white chocolate discs melted

Filling:
1/4 c powdered sugar
1 c semisweet chocolate chips
1 tbsp margarine melted
2 tbsps corn syrup


Recipe

To prepare frosting, beat vanilla frosting at medium speed in a mixing bowl, gradually adding 1/4 cup melted chocolate discs. Beat at high speed 30 seconds or until smooth and well blended. Fold in vanilla and whipped topping. Refrigerate. Preheat oven to 350ºF. Prepare a 13 x 9" pan with cooking spray and flour; set aside. To prepare batter, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened.

Gradually beat in remaining chocolate discs until well blended. Pour batter into prepared pan. Bake for 40 minutes or until cake is light brown. Cool 10 minutes. Meanwhile, to prepare filling, over low heat, add powdered sugar, chocolate chips, margarine, and corn syrup. Cook until well blended and melted. Spread filling over warm cake. Cool completely. Frost cake. Store in refrigerator. Let stand at room temperature 10 minutes before cutting.