White Chocolate Fudge Cake Recipes

HOLIDAY WHITE CHOCOLATE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

BIRTHDAY CAKE WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-by-13-inch baking pan with foil.
• Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to simmer, stirring, until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat. Add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the nonpareils over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 1 hour. Cut into 1-inch squares.

WHITE CHOCOLATE CHIP FUDGE

Steps:

• Line a 22cm square non-stick tin with baking parchment. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even.
• Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container - don't store in the fridge or the fudge will go soft.

WHITE CHOCOLATE FUDGE CAKE

Steps:

• In a large bowl, beat vanilla frosting on medium speed.
• Gradually add the 3oz melted white chocolate.
• Beat on high for 30 second or until smooth and well blended.
• Fold in the vanilla and cool whip.
• Refrigerate.
• Heat oven to 350 degrees.
• Grease and flour a 9x13" pan.
• In a large bowl, combine all cake ingredients except the white chocolate on low until moistened.
• Then beat for two minutes at medium speed.
• Gradually add the melted white chocolate until well blended.
• Pour batter into prepared pan.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• In a saucepan over low heat, combine all fudge filling ingredients until melted and well blended.
• Stir constantly.
• Spread fudge filling over warm cake.
• Cool completely.
• Frost the cake and garnish with chocolate curls if desired.
• Store in the refrigerater.
• Let stand at room temp for 10 minutes before cutting.

WHITE CHOCOLATE FUDGE CAKE

Steps:

• In a mixing bowl, combine the cake mix, water, egg whites, oil, and vanilla.
• Beat on low for 2 minutes.
• Stir in white chocolate. Pour into a greased 13x9x2 inch baking pan.
• Bake at 350 for 25 to 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 and 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 and frost cake. Store in the refrigerator.

WHITE CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.