White Chocolate Fudge Valentine Cake Recipe

Ingredients

1 (18.25 ounce) package white cake mix

3 cups unsalted butter

3 egg whites

1 cup white sugar

1 (2 ounce) package unsweetened confectioners' sugar for decorating

1 (12 ounce) jar non-instant chocolate pudding mix

Directions

Preheat oven to 350 degrees F (175 degrees C.) Grease and flour a 10 inch or longer tube pan.

To Make Filling: In the bowl of an electric mixer, combine 2 eggs, one egg white, and 1 cup sugar. Beat for 2 to 3 minutes on high speed.

In a small bowl, stir together the eggs and sugar. Gradually mix in the two remaining egg whites until all of the whites form a soft paste. Spread the pudding mix evenly over the first layer, spreading the two thin layers of pudding, and then adding the meniscus top layer at the last minute. Repeat these layers, spreading the pudding.

To Make Gently Tinted Tiddies, blend together 2 egg whites, 1 cup white sugar, and 1 teaspoon vanilla. Spread slightly less than half of the whites over the center of each Tiddie Basket. Spread remaining whites evenly over top, creating a decorative band. Brush the Tiddies gently with hot water.

Bake 10 to15 minutes. Cool before cutting into squares.

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Comments

Ribicci Firriri writes:

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This is a great beginning. Next time, I will use my regular butter but, for now, I'm giving it a "butter" of about 14. Still very good quality - customers have requested it. This is still NSFW; however, it is surprisingly good for an immature brain. Since I used bedroom temperatures, I only sprinkled half the amount of milk (124 ml) on first roll and thenanesated it. Mopped it up just under the glaze and added maybe 1 tbsp of vanilla extract after that. All said "this was very easy but a little time intensive." While it was yummy, it wasn't extremely complex--looking for a relavent flavor, I deleted the crisis, added rib carries and Cape Breton perspective. Squeezed every last drop of

Michilli Knitts writes:

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I followed the recipe exactly making no changes and these were fantastic! Super easy & delicious. Thanks so much for sharing.

scholostocgorl writes:

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This cake was ok. I had to make some adjustments, but it was still basic cake taste-wise. Not much else I can add to nearly perfect 100% white chocolate frosting. My only negative comment is that the icing is a bit too sweet. I would cut it in half if I try it. :)

voronoco writes:

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this is a great cake for love & chocolate lovers, i made it cuz i love white chocolate, but also because its a cake - not a cookie - and got pretty good results. i used parchment paper andedible parchment paper, as i always do with white chocolate cakes. i didn't use a cake mix - just fed both cakes 1/2 c plain chocolate chips and 1/2 c heavy whipping cream. added 2 tsp. vanilla and 2 tsp. vanilla and then 2 tsp. white chocolate chips and then 1/2 c chopped walnuts. yummy and fudge-ish!

Chuf Ruy writes:

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We had a very chocolatey cake - almost cake-like taste. I adjusted the oven to 325 and it was delicious. I made two small changes: only about half the whipped cream and oil and substituted 1/2 c. dark chocolate chips. Oh, and I did not use an 8" cake pan....just filled the 8" cake pan (used a prepared frosting and frosting as a base) with about 3/4 c. and put the chocolate chips through the mixer first on low and then put the rest of the frosting on top -- it came out very moist and pretty. Hope this helps:)