White Chocolate Fudge Cake by Pillsbury’s Bake Off – Plus Contest Info @Pillsbury

If you didn’t hear us say it before, Pillsbury‘s Hosting their Bake-Off Competition and I just know that one of our sweet readers is just the person they are looking for! So get out your whisks and let’s start baking!

First off before all the gooey contest details, I’d like to share with you this recipe from their 1994 Bake-Off Contest 36. Cindy Henry Redman from Boyne City, Michigan crafted a delicious White Chocolate Fudge Cake Recipe. This one made me think instantly about my birthday and how much I love my cake with a hint of chocolate. I’d say this one has a level of sophistication for this Sophisticated Mama! (and yes, I sang “Sophisticated Mama” just like Kool & The Gang in the song “Ladies Night”)


White Chocolate Fudge Cake Recipe by Pillsbury

White Chocolate Fudge Cake



1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
1 teaspoon vanilla
1 (8-oz.) container frozen whipped topping, thawed


1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® White Cake Mix
1 1/4 cups water
1/3 cup oil
1 teaspoon vanilla
2 eggs
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted

Fudge Filling

1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
3 tablespoons margarine or butter
2 tablespoons light corn syrup
1/4 cup powdered sugar


Chocolate curls, if desired
In large bowl, beat frosting at medium speed, gradually adding 3 oz. melted white chocolate baking bar. Beat at high speed 30 seconds or until smooth and well blended. Fold in 1 teaspoon vanilla and whipped topping. Refrigerate.

Heat oven to 350°F. Grease and flour 13×9-inch pan. In large bowl, combine all cake ingredients except white chocolate baking bar; beat at low speed until moistened. Beat 2 minutes at medium speed. Gradually beat in 3 oz. melted white chocolate baking bar until well blended. Pour batter into greased and floured pan.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
In small saucepan, combine chocolate chips and margarine; heat over low heat until melted. Stir in corn syrup and powdered sugar until well blended. Spread fudge filling over warm cake. Cool 1 hour or until completely cooled.
Spread cake with frosting. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature for 10 minutes before serving.
About the Pillsbury Bake-Off Contest

The iconic 47th Pillsbury Bake-Off® Contest is redesigned and calling home cooks to compete for the $1 million Grand Prize. This year’s Contest, which is now open for entries at www.BakeOff.com, will culminate at the finals November 3, 2014, at the Omni Nashville Hotel in Nashville, Tenn.

What’s new?                               

  • For the first time, America’s vote will be combined with the judges’ decisions to determine the Grand Prize Winner.
  • The Contest ingredient list has been expanded to include Pillsbury’s Gluten Free line of products.
    • Judges will award the Pillsbury® Gluten Free Award to the Finalist with the best recipe which uses a Pillsbury® Gluten Free product and does not contain wheat or any products that include wheat as an ingredient.
  • The Bake-Off® Contest now features four recipe categories with two separate entry periods.


Participants have two chances to enter and vote. The first entry period includes the Simply Sweet Treats and Savory Snacks & Sides categories and is open for entries from now until March 27 (11:59 a.m. CDT), 2014. The second contest entry period runs from March 27 (1:00 p.m. CDT) to May 8 (11:59 a.m. CDT), 2014 and calls for Weekend Breakfast Wows and Amazing Doable Dinners recipes.

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