White Chocolate Fudge Torte Pillsbury 2006
Indulge in elegant decadence with the White Chocolate Fudge Torte, a beloved 2006 classic from Pillsbury that marries layers of moist white cake with a luscious homemade white chocolate filling and a glossy semisweet fudge glaze. Perfect for special occasions, this show-stopping dessert combines the creamy richness of white chocolate and whipping cream with the deep, velvety flavor of melted chocolate chips, creating a harmonious balance of sweetness. The addition of fresh raspberries as a garnish lends a pop of color and tartness, elevating both flavor and presentation. With just 30 minutes of prep time, this sophisticated torte is surprisingly easy to assemble, making it the ultimate crowd-pleaser for birthdays, holidays, or any celebration where dessert takes center stage.
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Ingredients
- 1 box white cake mix
- 1.25 cups water
- 0.33 cups vegetable oil
- 3 large eggs
- 6 oz white chocolate baking squares
- 1.5 cups whipping cream
- 2 tablespoons butter
- 6 oz semisweet chocolate chips
- 0.5 cup powdered sugar
- 1 cup fresh raspberries (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (325°F for dark or nonstick pans). Grease the bottoms of two 8-inch or 9-inch round cake pans and line them with parchment paper circles for easy removal.
Step 2
In a large bowl, combine the white cake mix, water, vegetable oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter evenly between the prepared pans.
Step 3
Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Step 4
Meanwhile, prepare the white chocolate filling. In a small saucepan, melt the white chocolate baking squares with 1/2 cup of the whipping cream over low heat, stirring constantly until smooth. Transfer to a bowl and refrigerate for about 30 minutes, stirring occasionally, until the mixture thickens slightly.
Step 5
Using an electric mixer, beat the white chocolate mixture until soft peaks form. In another bowl, beat the remaining 1 cup of whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate mixture until blended. Set aside.
Step 6
Prepare the fudge glaze by melting butter and semisweet chocolate chips together in a small saucepan over low heat, stirring constantly until smooth. Stir in the powdered sugar and 2 tablespoons of hot water until the glaze is glossy and smooth. Cool slightly.
Step 7
To assemble the torte, place one cake layer on a serving plate. Spread half of the white chocolate filling evenly over the top. Place the second cake layer on top and spread the remaining filling over it. Use a spatula to smooth out the filling.
Step 8
Drizzle the fudge glaze over the top of the cake, allowing some to drip down the sides. Garnish with fresh raspberries if desired.
Step 9
Refrigerate the torte for at least 1 hour before serving to allow the flavors to meld. Store any leftovers in the refrigerator.
Nutrition Facts
| Serving size | (1980.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6091.3 |
| Total Fat 347.9g | 0% |
| Saturated Fat 166.1g | 0% |
| Polyunsaturated Fat 45.1g | |
| Cholesterol 1014.2mg | 0% |
| Sodium 3827.0mg | 0% |
| Total Carbohydrate 670.3g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 442.5g | |
| Protein 55.5g | 0% |
| Vitamin D 127.5IU | 0% |
| Calcium 1387.0mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 1744.5mg | 0% |
Source of Calories