A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
White Fudge Cake
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- #54086
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (2 layer size) white cake mix
1 1/4 cup water
3 egg whites
1/3 cup oil
1 teaspoon vanilla extract
3 ounces white baking chocolate, melted
Filling
3/4 cup semisweet chocolate chips
2 tablespoons butter (no substitutes)
Frosting
1 can vanilla frosting
3 ounces white baking chocolate
1 teaspoon vanilla extract
1 container (8 ounce size) frozen whipped topping, thawed
directions
Preheat oven to 350 degrees F.
Combine cake mix, water, egg whites, oil and vanilla. Beat on low speed for 2 minutes. Stir in white chocolate.
Pour into a greased 9 x 13-inch pan. Bake for 25 to 30 minutes. Cool 5 minutes.
Melt together chocolate chips and butter, stirring until smooth. Carefully spread over warm cake. Cool completely.
Beat frosting, then stir white chocolate and vanilla. Fold in whipped topping. Rest cake. Store in refrigerator.
added by
tara
nutrition data
Nutritional data has not been calculated yet.
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