White Chocolate Snowdrift Cake

• 34 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)
• 13 cup oil (or as called for by your cake mix)
• 1 13 cups water (or as called for by your cake mix)
• 13 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

1. For frosting, in a medium saucepan combine whipping cream and chocolate.
2. Cook, stirring occasionally, over low heat until chocolate is completely melted and smooth.
3. Transfer to a large mixing bowl; cover and refrigerate until completely chilled, at least 2 hours.
4. Meanwhile, grease and flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set aside.
5. Prepare cake mix according to package directions using egg whites only.
6. Spoon about 1-1/2 cups of batter into each cake pan.
7. Sift cocoa over batter remaining in bowl; stir until blended.
8. Spoon on cake mix in pans; swirl gently to marble and to spread batter evenly.
9. Bake according to package directions except check cakes several minutes before minimum time indicated on package.
10. *
11. Let cakes cool on wire rack for 10 minutes.
12. Remove cakes from pans; cool completely on wire racks.
13. Add cream cheese to chilled white chocolate mixture; beat with an electric mixer until smooth.
14. Gradually add powdered sugar, beating until sugar is completely combined.
15. (Mixture should hold soft peaks; do not overbeat.)
16. Use immediately.
17. Place one cake layer on a serving platter.
18. Frost with about 3/4 cup frosting.
19. Top with second cake layer.
20. Frost top and sides of cake.
21. Serve immediately or cover and chill until serving time (up to 4 hours).
22. To serve, garnish cake with Sugared Rosemary and Cranberries and crushed biscotti, if desired.
23. *Sugared Rosemary and Cranberries:.
24. Lightly spray several rosemary sprigs and cranberries with nonstick cooking spray.
25. Sprinkle granulated sugar on rosemary; roll cranberries in a small amount of granulated sugar to coat.
26. Place on waxed paper for at least 1 hour before using.
27. This is a decorative, not edible, garnish.
28. *NOTE: The added cocoa makes the cakes bake in a shorter time.

whipping cream, white baking chocolate, egg whites, oil, water, cocoa, cream cheese, powdered sugar, rosemary, sugared cranberries, chocolatecranberry biscotti

Taken from www.food.com/recipe/white-chocolate-snowdrift-cake-190306 (may not work)