*  Exported from  MasterCook  *
 
                         White Chocolate Fudge Cake
 
 Recipe By     : The Pillsbury Company
 Serving Size  : 15   Preparation Time :0:10
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----Frosting----
   16      ozs           reduced fat vanilla frosting
      1/4  c             white chocolate discs -- melted
    1      tsp           pure vanilla extract
    8      ozs           Cool Whip¨ Free -- thawed
                         ----Batter----
   18 1/4  ozs           reduced fat white cake mix
    1      env           Dream Whip¨ whipped topping mix
      1/2  tsp           baking powder
    1      c             water -- cold
    4                    egg whites -- whipped
    1      tbsp          oil
    1      tsp           pure vanilla extract
      1/4  c             white chocolate discs -- melted
                         -----Filling----
      1/4  c             powdered sugar
    1      c             semisweet chocolate chips
    1      tbsp          margarine -- melted
    2      tbsps         corn syrup
 
 To prepare frosting, beat vanilla frosting at medium speed in a mixing
 bowl, gradually adding 1/4 cup melted chocolate discs. Beat at high speed
 30 seconds or until smooth and well blended. Fold in vanilla and whipped
 topping. Refrigerate. Preheat oven to 350. Prepare a 13 x 9″ pan with
 cooking spray and flour; set aside. To prepare batter, combine cake mix,
 whipped topping mix, and baking powder.  In another mixing bowl, combine
 water, egg whites, oil, and vanilla. Mix dry ingredients with wet
 ingredients just until moistened. Gradually beat in remaining chocolate
 discs until well blended. Pour batter into prepared pan. Bake for 40
 minutes or until cake is light brown. Cool 10 minutes. Meanwhile, to
 prepare filling, over low heat, add powdered sugar, chocolate chips,
 margarine, and corn syrup. Cook until well blended and melted. Spread
 filling over warm cake. Cool completely. Frost cake. Store in refrigerator.
 Let stand at room temperature 10 minutes before cutting.
 
                    
 
 
 
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