White Chocolate Fudge Cake

Yields:	1 Cake
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	Preparation	30 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients


Frosting
16	ounces	vanilla frosting
1/4	cup	white chocolate chips	: melted
1	teaspoon	vanilla extract
8	ounces	whipped topping, prepared	thawed

Batter
18 1/4	ounces	cake mix, white, low fat
1	envelope	whipped topping, prepared
1/2	teaspoon	baking powder
1	cup	water	cold
4	egg	egg whites	whipped
1	tablespoon	vegetable oil
1	teaspoon	vanilla extract
1/4	cup	white chocolate chips	melted

Filling
1/4	cup	powdered sugar
1	cup	chocolate (semi-sweet)	semi-sweet chips
1	tablespoon	margarine	melted
2	tablespoons	corn syrup

Directions

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 inch 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.