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White Chocolate Fudge Cake

(53)
  12 reviews
  • 35 min prep time
  • 2 hr 10 min total time
  • 15 ingredients
  • 15 servings
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Watch this lavish cake disappear fast in a crowd. Packed with white chocolate this fudge cake makes a delicious dessert.

Bake-Off® Contest 36, 1994
Cindy Redman
Boyne City, Michigan

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
teaspoon vanilla
1
(8-oz.) container frozen whipped topping, thawed

Cake

1
(18.25-oz.) pkg. Pillsbury™ Moist Supreme™ White Cake Mix
1 1/4
cups water
1/3
cup oil
1
teaspoon vanilla
2
eggs
3
oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted

Fudge Filling

1
(6-oz.) pkg. (1 cup) semisweet chocolate chips
3
tablespoons margarine or butter
2
tablespoons light corn syrup
1/4
cup powdered sugar

Garnish

Chocolate curls, if desired

Steps

  • 1 In 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 teaspoon vanilla and whipped topping. Refrigerate.
  • 2 Heat oven to 350°F. Grease and flour 13x9-inch pan. In 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.
  • 3 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • 4 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.
  • 5 Spread cake with frosting. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature for 10 minutes before serving.
  • 1 In 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 teaspoon vanilla and whipped topping. Refrigerate.
  • 2 Heat oven to 350°F. Grease and flour 13x9-inch pan. In 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.
  • 3 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • 4 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.
  • 5 Spread cake with frosting. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature for 10 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/15 of Recipe
Calories
560
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
12g
60%
Cholesterol
30mg
10%
Sodium
330mg
14%
Total Carbohydrate
72g
24%
Dietary Fiber
1g
4%
Sugars
55g
55%
Protein
4g
4%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 4 Fruit; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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