| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
15 |
Servings |
INGREDIENTS
| 16 |
oz |
Reduced fat vanilla frosting |
| 1/4 |
c |
White chocolate discs; melted |
| 1 |
ts |
Pure vanilla extract |
| 8 |
oz |
Cool Whip® Free; thawed |
| 18 1/4 |
oz |
Reduced fat white cake mix |
| 1 |
|
Env Dream Whip® whipped topping mix |
| 1/2 |
ts |
Baking powder |
| 1 |
c |
Water; cold |
| 4 |
|
Egg whites; whipped |
| 1 |
tb |
Oil |
| 1 |
ts |
Pure vanilla extract |
| 1/4 |
c |
White chocolate discs; melted |
| 1/4 |
c |
Powdered sugar |
| 1 |
c |
Semisweet chocolate chips |
| 1 |
tb |
Margarine; melted |
| 2 |
tb |
Corn syrup |
INSTRUCTIONS
FROSTING
BATTER
FILLING
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:
“Rainbows – a gift from God”