White Chocolate Fudge Cake

• 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.
• 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.
• Bake at 350°F. 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. Store in refrigerator. Let stand at room temperature for 10 minutes before serving.

Nutrition Information:

• Calories 560
• (Calories from Fat 250),

• Total Fat 28g
• (Saturated Fat 12g,
• Cholesterol 30mg;
• Sodium 330mg;
• Total Carbohydrate 72g
• (Dietary Fiber 1g,
• Sugars 55g),
• Protein 4g;

• Vitamin A 6%;
• Vitamin C 0%;
• Calcium 4%;
• Iron 8%;

• 1 Starch;
• 4 Fruit;
• 5 1/2 Fat;