White Chocolate Fudge Cake

Everyone is born a slave of sin. Jesus Christ said, “Most assuredly, I say to you, whoever commits sin is a slave of sin” (John 8:34). We cannot free ourselves from this oppressive master, for no one can live without sinning against God. But the sinless Jesus – not for His own sake, but for others – came from Heaven to deliver His people. Jesus allowed godless men to nail Him to a Roman cross, and three days later rose from the dead so that “we should no longer be slaves of sin” (Romans 6:6). And all those who trust in His work (and not their own) as the way to freedom will find emancipation from sin. “Therefore,” declared Jesus, “if the Son makes you free, you shall be free indeed” (John 8:36).

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cake	15	Servings

INGREDIENTS

16	oz	Reduced fat vanilla frosting
1/4	c	White chocolate discs
		melted
1	t	Pure vanilla extract
8	oz	Cool WhipÂ® Free, thawed
18 1/4	oz	Reduced fat white cake mix
1		Env Dream WhipÂ® whipped
		topping mix
1/2	t	Baking powder
1	c	Water, cold
4		Egg whites, whipped
1	T	Oil
1	t	Pure vanilla extract
1/4	c	White chocolate discs
		melted
1/4	c	Powdered sugar
1	c	Semisweet chocolate chips
1	T	Margarine, melted
2	T	Corn syrup

INSTRUCTIONS

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. Recipe By : The Pillsbury  Company  Posted to
Digest eat-lf.v096.n191  Date: Fri, 18 Oct 1996 09:47:36 -0500  From:
matejka@bga.com (Anita A. Matejka)

A Message from our Provider:

“Tired of empty promises? God’s word never fails!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 90 Calories From Fat: 42 Total Fat: 5.1g Cholesterol: 0mg Sodium: 29.5mg Potassium: <1mg Carbohydrates: 12.7g Fiber: <1g Sugar: 5.6g Protein: <1g