Isaacs' Home Recipes Main Dessert Recipes White Chocolate Fudge Cake

White Chocolate Fudge Cake

1 package (18 1/4 ounces) white cake mix
1 1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 tsp vanilla
3 squares (1 ounce each) white baking chocolate, melted

Filling:
3/4 cup semisweet chocolate chips
2 Tbsp butter (no substitutes)

Frosting:
1 can (16 ounces) vanilla frosting
3 squares (1 ounce each) white baking chocolate, melted
1 tsp vanilla
1 carton (8 ounces) frozen whipped topping, thawed

In a mixing bowl, combine the dry cake mix, water, egg whites, oil and vanilla.
Beat on low for 2 minutes.
Stir in white chocolate.
Pour into a greased 13x9x2 baking pan.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes.
Meanwhile, in a microwave or heavy saucepan over low heat, melt chocolate chips and butter; stir until smooth.
Carefully spread over warm cake.
Cool completely.
In a mixing bowl, beat frosting; stir in white chocolate and vanilla.
Fold in whipped topping; frost cake.
Store in the refrigerator.

* 16 servings

(Quick Cooking March/April 2000)