This is from the Pillsbury website...
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White Chocolate Fudge Cake
# of ingredients15
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Rhonda in Missouri
* prep time35 Min
* total time2 Hr 10 Min
Frosting
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond
bark, chopped, melted
1 teaspoon vanilla
1 (8-oz.) container frozen whipped topping, thawed
Cake
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® White Cake Mix
1 1/4 cups water
1/3 cup oil
1 teaspoon vanilla
2 eggs
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond
bark, chopped, melted
Fudge Filling
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
3 tablespoons margarine or butter
2 tablespoons light corn syrup
1/4 cup powdered sugar
Garnish
Chocolate curls, if desired
1 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 teaspoon vanilla and whipped topping. Refrigerate.
* 2 Heat oven to 350°F. 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.
* 3 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes.
* 4 In small saucepan, combine chocolate chips and margarine; heat over
low heat until melted. Stir in corn syrup and powdered sugar until well
blended. Spread fudge filling over warm cake. Cool 1 hour or until completely
cooled.
* 5 Spread cake with frosting. Garnish with chocolate curls. Store in
refrigerator. Let stand at room temperature for 10 minutes before serving.
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