White Chocolate Snowdrift Cake
submitted by Dennis Jackson

White Chocolate Snowdrift Cake

Prep: 35 minutes

Bake: Several minutes less than package directions

 

Ingredients

 

3/4 cup whipping cream

8 oz. white baking chocolate, chopped

1 pkg. 2-layer-size white cake mix

1/3 cup unsweetened cocoa powder

One 8-oz. pkg. cream cheese, cut up and softened

1 cup powdered sugar

Sugared Rosemary and Cranberries (optional)

Crushed Purchased Chocolate-Cranberry Biscotti

 

Directions

 

1. For frosting, in 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.

 

2. Meanwhile, grease and flour two 9x1-1/2-inch or 8x1-1/2-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.

 

3. Add cream cheese to chilled white chocolate mixture; beat with an electric mixer until smooth. Gradually add powdered sugar, beating until sugar is completely combined. (Mixture should hold soft peaks; do not overbeat.) Use immediately.

 

4. 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.

 

5. 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. Makes 12 servings.

 

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 waxed paper for at least 1 hour before using. This is a decorative, not edible, garnish.

 

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

 

Source: Better Homes and Gardens

http://recipes.bhg.com