White Chocolate Fudge Cake
Watch this decadent cake recipe disappear swiftly. With its thick frosting and rich chocolate layers, it's a huge hit at any event.
Yield
4 servingsPrep
30 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Frosting | |||
| 16 | ounces |
vanilla frosting
|
|
| ¼ | cup |
white chocolate chips
: melted |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | ounces |
whipped topping, prepared
thawed |
|
| Batter | |||
| 18 ¼ | ounces |
cake mix, white, low fat
|
* |
| 1 | envelope |
whipped topping, prepared
|
*
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
water
cold |
|
| 4 | egg |
egg whites
whipped |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
white chocolate chips
melted |
*
|
| Filling | |||
| ¼ | cup |
powdered sugar
|
|
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 1 | tablespoon |
margarine
melted |
|
| 2 | tablespoons |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Frosting | |||
| 462.4 | ml/g |
vanilla frosting
|
|
| 59 | ml |
white chocolate chips
: melted |
*
|
| 5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| Batter | |||
| 527.4 | ml/g |
cake mix, white, low fat
|
* |
| 1 | envelope |
whipped topping, prepared
|
*
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
water
cold |
|
| 4 | egg |
egg whites
whipped |
*
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
white chocolate chips
melted |
*
|
| Filling | |||
| 59 | ml |
powdered sugar
|
|
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 15 | ml |
margarine
melted |
|
| 3E+1 | ml |
light corn syrup
|
|
Directions
To prepare the frosting, beat vanilla frosting at medium speed in a mixing bowl, gradually adding ¼ cup melted chocolate discs.
Beat at high speed for 30 seconds or until smooth and well blended.
Fold in vanilla and whipped topping and refrigerate. Preheat oven to 350℉ (180℃).
Prepare a 13 x 9 inch (33 by 23cm) pan with cooking spray and flour; set aside.
To prepare the batter, combine cake mix, whipped topping mix, and baking powder.
In another mixing bowl, combine water, egg whites, oil, and vanilla.
Mix dry ingredients with wet ingredients just until moistened.
Gradually beat in remaining chocolate discs until well blended.
Pour batter into prepared pan. Bake for 40 minutes or until the cake is light brown. Cool 10 minutes.
Meanwhile, to prepare the filling, over low heat, add powdered sugar, chocolate chips, margarine, and corn syrup.
Cook until well blended and melted. Spread filling over warm cake. Cool completely. Frost the cake.
Store in refrigerator until ready to serve. Let stand at room temperature 10 minutes before cutting.
