Ingredients
1 package white cake mix (regular size)1-1/4 cups water1/3 cup canola oil2 large eggs1 teaspoon vanilla extract1/2 cup white baking chips, meltedFUDGE FILLING:1 cup semisweet chocolate chips3 tablespoons butter2 tablespoons 2% milk1/4 cup confectioners’ sugar2 tablespoons light corn syrup1 teaspoon vanilla extractMOUSSE TOPPING:1-1/2 cups cold 2% milk1 package (3.3 ounces) instant white chocolate pudding mix1 carton (8 ounces) frozen whipped topping, thawed1 teaspoon vanilla extractChocolate curls, optional
Preparation
Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined.
Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners’ sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack.
For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers.
