White Chocolate Fudge Cake

Ingredients

1 (18.25 ounce) package white cake mix
1 1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 (1 ounce) squares white chocolate, melted
FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons butter (no substitutes)
FROSTING:
1 (16 ounce) can vanilla frosting
3 (1 ounce) squares white chocolate, melted
1 teaspoon vanilla extract
1 (8 ounce) carton frozen whipped topping, thawed

Directions

In a mixing bowl, combine the dry cake mix, water, egg whites, oil and vanilla. Beat on low for 2 minutes. Stir in white chocolate. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 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; 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; frost cake. Store in the refrigerator.