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White Chocolate Fudge Cake

(54)

13 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
Protein: 4g

% 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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