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White Chocolate Snowdrift Cake

Makes: 12 servings
Prep 35 mins Bake 350°F  Several minutes less than package directions Stand 10 mins
White Chocolate Snowdrift Cake
  • 3/4  cup  whipping cream
  • 8  ounces  white baking chocolate, chopped
  • 1  package  2-layer-size white cake mix
  • 1/3  cup  unsweetened cocoa powder
  • 1 8  ounce package  cream cheese, cut up and softened
  • 1  cup  powdered sugar
  •  Sugared Rosemary and Cranberries (optional)
  •  Crushed purchased chocolate-cranberry biscotti

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 KitchenSugared 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 458,
  • Fat, total (g) 25,
  • chol. (mg) 45,
  • sat. fat (g) 13,
  • carb. (g) 55,
  • Monounsaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 39,
  • pro. (g) 7,
  • vit. A (IU) 437,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 382,
  • Potassium (mg) 95,
  • calcium (mg) 141,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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