White Chocolate Fudge Cake
|Canned vanilla frosting||16 Ounce (1 can, Pillsbury Creamy Supreme)|
|White chocolate baking bar/Vanilla flavored candy coating / almond bark||3 Ounce, chopped, melted|
|Frozen whipped topping||8 Ounce, thawed (1 container)|
|White cake mix||18 1⁄4 Ounce (1 package, Pillsbury Moist Supreme)|
|Water||1 1⁄4 Cup (20 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|For fudge filling|
|Semi sweet chocolate chips||6 Ounce (1 package, 1 cup)|
|Light corn syrup||2 Tablespoon|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Chocolate curls||1 Tablespoon (for garnish)|
1 Preheat the oven at 350°Fahrenheit.
2 Grease a 13x9-inch pan and dust with flour.
3 In a large bowl, add frosting and beat at medium speed.
4 Beating constantly, gradually add in 3 oz. melted white chocolate baking bar.
5 Beat at high speed for about 30 seconds or until smooth and well blended.
6 Gradually fold in 1 teaspoon vanilla and whipped topping.
7 Place in the refrigerator.
8 In a large bowl, add all cake ingredients except white chocolate baking bar.
9 Beat the mixture at low speed until moistened.
10 Beat for another 2 minutes at medium speed.
11 Gradually beat in 3 oz. melted white chocolate baking bar until well blended.
12 Into greased and floured pan. pour the batter
13 Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
14 Allow to cool for 10 minutes.
15 In a small saucepan, mix chocolate chips and margarine.
16 Heat over low heat until melted.
17 Stir in corn syrup and powdered sugar until well blended.
18 Spread the warm cake with fudge filling.
19 Allow to cool for 1 hour or until completely cooled.
20 Spread cake with frosting.
21 Garnish with chocolate curls and place in the refrigerator.
22 Allow to stand at room temperature for 10 minutes before serving.