White Chocolate Snowdrift Cake

Name: White Chocolate Snowdrift Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 3/4 cup whipping cream; 8 ounces white baking chocolate, chopped; 1 (510 g) package white cake mix (2-layer-size); 3 egg whites (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 1/3 cup unsweetened cocoa powder; 1 (8 ounce) package cream cheese, cut up and softened; 1 cup powdered sugar; sugared rosemary (optional); sugared cranberries (optional); crushed purchased chocolate-cranberry biscotti

Submitted by Annacia

"Oh My MY! This is such a pretty cake, especially once it's cut! It's also yummy on the taste buds and fit for Santa himself when fully decorated! NOTE* This cake will bake in less time that the package says. Keep a close eye on it."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 12

ingredients

³⁄₄ cup whipping cream
8 ounces white baking chocolate, chopped
1 (510 g) package white cake mix (2-layer-size)
3 egg whites (or as called for by your cake mix)
¹⁄₃ cup oil (or as called for by your cake mix)
1 ¹⁄₃ cups water (or as called for by your cake mix)
¹⁄₃ cup unsweetened cocoa powder
1 (8 ounce) package cream cheese, cut up and softened
1 cup powdered sugar
sugared rosemary (optional)
sugared cranberries (optional)
crushed purchased chocolate-cranberry biscotti

directions

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.
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 only.
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 powdered sugar, beating until sugar is completely combined. (Mixture should hold soft peaks; do not overbeat.)
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 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.