White Chocolate Fudge Cake Recipe

Name: White Chocolate Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces vanilla frosting; 1/4 cup white chocolate chips : melted; 1 teaspoon vanilla extract; 8 ounces whipped topping, prepared thawed; 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; 1/4 cup powdered sugar; 1 cup chocolate (semi-sweet) semi-sweet chips; 1 tablespoon margarine melted; 2 tablespoons corn syrup, light

Servings: persons

16 ounces vanilla frosting
1/4 cup white chocolate chips : melted
1 teaspoon vanilla extract
8 ounces whipped topping, prepared thawed
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
1/4 cup powdered sugar
1 cup chocolate (semi-sweet) semi-sweet chips
1 tablespoon margarine melted
2 tablespoons corn syrup, light

1
To prepare frosting, beat vanilla frosting at medium speed in a mixing bowl, gradually adding 1/4 cup melted chocolate discs.
2
Beat at high speed 30 seconds or until smooth and well blended.
3
Fold in vanilla and whipped topping.
4
Refrigerate.
5
Preheat oven to 350F (180C).
6
Prepare a 13 x 9 inch pan with cooking spray and flour; set aside.
7
To prepare batter, combine cake mix, whipped topping mix, and baking powder.
8
In another mixing bowl, combine water, egg whites, oil, and vanilla.
9
Mix dry ingredients with wet ingredients just until moistened.
10
Gradually beat in remaining chocolate discs until well blended.
11
Pour batter into prepared pan.
12
Bake for 40 minutes or until cake is light brown.
13
Cool 10 minutes.
14
Meanwhile, to prepare filling, over low heat, add powdered sugar, chocolate chips, margarine, and corn syrup.
15
Cook until well blended and melted.
16
Spread filling over warm cake.
17
Cool completely.
18
Frost cake.
19
Store in refrigerator.
20
Let stand at room temperature 10 minutes before cutting.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 ounces vanilla frosting, 1/4 cup white chocolate chips : melted, 1 teaspoon vanilla extract, 8 ounces whipped topping, prepared thawed, and more.

Yes, White Chocolate Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions