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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
Drizzle the fudge glaze over the top of the cake, allowing some to drip down the sides. Garnish with fresh raspberries if desired.
Refrigerate the torte for at least 1 hour before serving to allow the flavors to meld. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
6035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.3 g | 445% | |
| Saturated Fat | 167.8 g | 839% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 645.5 g | 235% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 417.3 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1172 mg | 90% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1465 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
