White Chocolate Snowdrift Cake

This beautiful White Chocolate Snowdrift Cake is garnished with sugared rosemary, cranberries and crushed biscotti.

Yield: 12 servings

Ingredients

3/4 cup whipping cream
8 ounces white baking chocolate, chopped
1 (18.25 ounce) box white cake mix*
1/3 cup unsweetened cocoa powder**
8 ounces cream cheese, cut up and softened
1 cup confectioners' sugar
Sugared Rosemary and Cranberries (optional)
Crushed purchased chocolate-cranberry biscotti (optional)

Instructions

Frosting

IIn a medium saucepan combine whipping cream and chocolate. Cook, stirring occasionally, over low heat until chocolate is completely melted and smooth.
Transfer to a large mixing bowl; cover and refrigerate until completely chilled, at least 2 hours.
Meanwhile, grease and flour two 9 x 1 1/2 inch or 8 x 1 1/2 inch round cake pans; set aside
Prepare cake mix according to package directions using egg whites. Spoon about 1 1/2 cups of batter into each cake pan.
Sift cocoa over batter remaining in bowl; stir until blended. Spoon on cake mix in pans; swirl gently to marble and to spread batter evenly.
Bake according to package directions except check cakes several minutes before minimum time indicated on package.
Let cakes cool on wire rack for 10 minutes. Remove cakes from pans; cool completely on wire racks.
Add cream cheese to chilled white chocolate mixture; beat with an electric mixer until smooth. Gradually add confectioners' sugar, beating until sugar is completely combined. (Mixture should hold soft peaks; do not over-beat.) Use immediately.
Place one cake layer on a serving platter. Frost with about 3/4 cup frosting. Top with second cake layer. Frost top and sides of cake. Serve immediately or cover and chill until serving time (up to 4 hours).
To serve: Garnish cake with Sugared Rosemary and Cranberries and crushed biscotti, if desired.

Sugared Rosemary and Cranberries

Lightly spray several rosemary sprigs and cranberries with nonstick cooking spray.
Sprinkle granulated sugar on rosemary; roll cranberries in a small amount of granulated sugar to coat. Place on wax paper for at least 1 hour before using. This is a decorative, NOT EDIBLE, garnish.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** The added cocoa makes the cakes bake in a shorter time.

Nutrition

Per serving: cals: 458 total fat: 25g sat fat: 13g monounsat fat: 6g polyunsat fat: 1g chol: 45mg sod: 382mg carb: 55g total sugar: 39g fiber: 0g protein: 7g vitamin C: 0% calcium: 14% iron: 13%