White Fudge Cake |
|
|---|---|
| Cake | |
| 1 box | White Cake Mix |
| 1 1/4 c | Water |
| 3 | Egg Whites |
| 1/3 c | Vegetable Oil |
| 1 t | Vanilla |
| 3 oz | White Baking Chocolate, melted |
| Filling | |
| 3/4 c | Semisweet Chocolate Chips |
| 2 T | Butter, no substitutes |
| Frosting | |
| 1 can | Vanilla Frosting |
| 3 oz | White Baking Chocolate, melted |
| 1 t | Vanilla |
| 8 oz | Cool Whip, thawed |
Preheat oven to 350 degrees.
Combine cake mix, water, egg whites, oil, and vanilla.
Beat on low 2 minutes.
Stir in white chocolate.
Pour inro a greased 9 x 13 inch pan.
Bake for 25 - 30 minutes.
Cool 5 minutes.
Melt together chocolate chips and butter; stir until smooth.
Carefully spread over warm cake.
Cool completely.
Beat frosting; stir in white chocolate and vanilla.
Fold in Cool Whip.
Frost cake. Store in fridge.