"This sweet cake, with its thick frosting and rich chocolate layer, is a big hit at office potlucks," writes Denise VonStein of Shiloh, Ohio. "I have one co-worker who tells everyone it's awful so he can have it all to himself!"
White Chocolate Fudge Cake
White Chocolate Fudge Cake
Prep Time
25 min
Cook Time
25 min
Yield
16 servings
Ingredients
- 1 package white cake mix (regular size)
- 1-1/4 cups water
- 3 egg whites
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3 ounces white baking chocolate, melted
- FILLING:
- 3/4 cup semisweet chocolate chips
- 2 tablespoons butter
- FROSTING:
- 1 can (16 ounces) vanilla frosting
- 3 ounces white baking chocolate, melted
- 1 teaspoon vanilla extract
- 1 carton (8 ounces) frozen whipped topping, thawed
Directions
- In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate.
- Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
- Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely.
- In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.
Nutrition Facts
1 piece: 416 calories, 20g fat (8g saturated fat), 5mg cholesterol, 293mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 2g protein.
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