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
(8-oz.) container frozen whipped topping, thawed
Cake
1
(18.25-oz.) pkg. Pillsbury® Moist Supreme® White Cake Mix
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
Garnish
Chocolate curls, if desired
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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