For frosting, in a medium saucepan combine whipping cream and chocolate.
Cook, stirring occasionally, over low heat until chocolate is completely melted
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
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.)
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.
Yield: 12 servings
* The added cocoa makes the cakes bake in a shorter time.
Nutrition facts 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%