WHITE CHOCOLATE FUDGE CAKE

Steps:

• In large bowl, beat vanilla frosting at medium speed, gradually adding 3 oz. melted white baking bar. Beat at high speed 30 seconds or until smooth and well blended. Fold in vanilla and whipped topping. Refrigerate.Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large bowl, combine all cake ingredients except white baking bar at low speed until moistened beat 2 minutes at high speed. Gradually beat in 3 oz. melted white baking bar until well blended. Pour batter into greased and floured pan.Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.In small saucepan over low heat, heat all fudge filling ingredients until melted and well blended, stirring constantly. Spread fudge filling over warm cake. Cool completely.Frost cake. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature 10 minutes before cutting.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry cake mix. Bake as directed above.Nutrition Per Serving: Calories 560 Protein 4g Carbohydrate 72g Fat 28g Sodium 330mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.