Shelly's Recipe

WHITE CHOCOLATE FUDGE CAKE

Category: Cakes from Cake Mixes

Frosting
1 (16 oz) can Creamy Supreme Vanilla Frosting
3 oz white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
1 tsp vanilla
1 (8 oz) container frozen whipped topping, thawed

Cake
1 pkg white cake mix
1 1/4 cups water
⅓ cup oil
1 tsp vanilla
2 eggs
3 oz white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted

Fudge Filling
1 (6 oz) pkg semi-sweet chocolate chips
3 tbsp butter
2 tbsp light corn syrup
1/4 cup confectioners sugar

Garnish
Chocolate curls, if desired

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 tsp vanilla and whipped topping. Refrigerate.

Heat oven to 350. 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. 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 confectioners 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.