White Chocolate Snowdrift Cake

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)

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 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.

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

* 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%