White Chocolate Fudge Cake Recipes

Steps:

• In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes., Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. , In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

Steps:

• In a large bowl, beat vanilla frosting on medium speed.
• Gradually add the 3oz melted white chocolate.
• Beat on high for 30 second or until smooth and well blended.
• Fold in the vanilla and cool whip.
• Refrigerate.
• Heat oven to 350 degrees.
• Grease and flour a 9x13" pan.
• In a large bowl, combine all cake ingredients except the white chocolate on low until moistened.
• Then beat for two minutes at medium speed.
• Gradually add the melted white chocolate until well blended.
• Pour batter into prepared pan.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• In a saucepan over low heat, combine all fudge filling ingredients until melted and well blended.
• Stir constantly.
• Spread fudge filling over warm cake.
• Cool completely.
• Frost the cake and garnish with chocolate curls if desired.
• Store in the refrigerater.
• Let stand at room temp for 10 minutes before cutting.

Steps:

• In a mixing bowl, combine the cake mix, water, egg whites, oil, and vanilla.
• Beat on low for 2 minutes.
• Stir in white chocolate. Pour into a greased 13x9x2 inch baking pan.
• Bake at 350 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 5 minutes.
• Meanwhile, in a microwave or heavy saucepan over low heat, melt chocolate chips and butter and stir until smooth.
• Carefully spread over warm cake. Cool completely.
• In a mixing bowl, beat frosting. Stir in white chocolate and vanilla. Fold in whipped topping and frost cake. Store in the refrigerator.

Steps:

• Line a 9-by-13-inch baking pan with foil.
• Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to simmer, stirring, until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat. Add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the nonpareils over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 1 hour. Cut into 1-inch squares.

Steps:

• In a bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-in. square pan. Chill until serving. Cut into squares.

Steps:

• Preheat oven to 325*F.
• Melt the white chocolate in a medium saucepan over very low heat, stirring until smooth.
• Cream the butter until smooth; slowly add the melted chocolate until blended.
• Add the eggs, one at a time, blending well after each addition.
• Add the sugar, then the flour.
• Lightly grease a 9x11" baking pan; pour in the batter and smooth the top.
• Bake for 25-30 minutes; do not overbake.
• Cool slightly in the pan before inverting.
• Serve with fresh berries and whipped cream, or sliced bananas and caramel sauce.