Here’s a sweet cake with thick frosting and a rich chocolate layer. It’s a big hit at office potlucks. I have one co-worker who tells everyone it’s awful so he can have it all to himself!
—DENISE VONSTEIN SHILOH, OH
PREP: 25 MIN. + COOLING • BAKE: 25 MIN. • MAKES: 16 SERVINGS
1package white cake mix (regular size)
1 1/4 cups water
3egg whites
1/3cup canola oil
1teaspoon vanilla extract
3ounces white baking chocolate, melted
FILLING
3/4cup semisweet chocolate chips
2tablespoons butter
FROSTING
1can (16 ounces) vanilla frosting
3ounces white baking chocolate, melted
1teaspoon vanilla extract
1carton (8 ounces) frozen whipped topping, thawed
1. 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.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
3. Meanwhile, in a microwave-safe dish, microwave chocolate chips and butter until melted; stir until smooth. Carefully spread over warm cake. Cool completely.
4. In a small bowl, beat frosting until fluffy; beat in the white chocolate and vanilla until smooth. Fold in the whipped topping; frost the cake. Store in the refrigerator.