: Frosting—-
16 oz reduced fat vanilla
: frosting
1/4 c white chocolate discs —
: melted
1 ts pure vanilla extract
8 oz Cool Whip? Free — thawed
: Batter—-
18 1/4 oz reduced fat white cake mix
1 env Dream Whip? whipped
: topping mix
1/2 ts baking powder
1 c water — cold
4 egg whites — whipped
1 TB oil
1 ts pure vanilla extract
1/4 c white chocolate discs —
: melted
: Filling—-
1/4 c powdered sugar
1 c semisweet chocolate chips
1 TB margarine — melted
2 TB corn syrup
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″ 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.
Yields
15 Servings
