White Chocolate Fudge Cake

Watch this lavish cake disappear fast in a crowd. Packed with white chocolate this fudge cake makes a delicious dessert. MORE+ LESS-

Bake-Off® Contest 36, 1994

Boyne City, Michigan

Frosting

(16-oz.) can Pillsbury™ Creamy Supreme™ Vanilla Frosting

oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted

teaspoon vanilla

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

(18.25-oz.) pkg. Pillsbury™ Moist Supreme™ White Cake Mix

1 1/4

cups water

1/3

cup oil

teaspoon vanilla

eggs

oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted

(6-oz.) pkg. (1 cup) semisweet chocolate chips

tablespoons margarine or butter

tablespoons light corn syrup

1/4

cup powdered sugar

Chocolate curls, if desired

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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.