White Chocolate Snowdrift Cake

A cake mix makes this dessert fast and easy. Top with homemade white chocolate frosting and decorate as directed.

White Chocolate Snowdrift Cake Enlarge Image
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6 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
35 mins
Bake:
350°F Several minutes less than package directions
Stand:
10 mins
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White Chocolate Snowdrift Cake

Ingredients
3/4
cup whipping cream
8
ounces white baking chocolate, chopped
1
package 2-layer-size white cake mix
1
8 ounce package cream cheese, cut up and softened
 
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.

From the Test Kitchen

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.

*

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

Nutrition Facts

(White Chocolate Snowdrift Cake)
    Per serving:
  • 458 kcal cal.,
  • 25 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 45 mg chol.,
  • 382 mg sodium,
  • 55 g carb.,
  • 39 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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