White Chocolate Fudge Cake

• 16 ounces vanilla frosting rediced fat
• 1/4 cup white chocolate discs
• 1 teaspoon vanilla extract pure
• 8 ounces whipped topping, prepared fat free
• 18 1/4 ounces cake mix, white rediced fat
• 1 envelope whipped topping, prepared whipped topping mix
• 1/2 teaspoon baking powder
• 1 cup water cold
• 4 each egg whites whipped
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract pure
• 1/4 cup white chocolate discs
• 1/4 cup powdered sugar
• 1 cup chocolate (semi-sweet) semi-sweet chips
• 1 tablespoon margarine melted
• 2 tablespoon corn syrup, light

1. To prepare frosting, beat vanilla frosting at medium speed in a mixing bowl, gradually adding 1/4 cup melted chocolate discs.
2. Beat at high speed 30 seconds or until smooth and well blended.
3. Fold in vanilla and whipped topping.
4. Refrigerate.
5. Preheat oven to 350F (180C).
6. Prepare a 13 x 9 inch pan with cooking spray and flour; set aside.
7. To prepare batter, combine cake mix, whipped topping mix, and baking powder.
8. In another mixing bowl, combine water, egg whites, oil, and vanilla.
9. Mix dry ingredients with wet ingredients just until moistened.
10. Gradually beat in remaining chocolate discs until well blended.
11. Pour batter into prepared pan.
12. Bake for 40 minutes or until cake is light brown.
13. Cool 10 minutes.
14. Meanwhile, to prepare filling, over low heat, add powdered sugar, chocolate chips, margarine, and corn syrup.
15. Cook until well blended and melted.
16. Spread filling over warm cake.
17. Cool completely.
18. Frost cake.
19. Store in refrigerator.
20. Let stand at room temperature 10 minutes before cutting.

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Taken from recipeland.com/recipe/v/white-chocolate-fudge-cake-39611 (may not work)