Tuesday, December 12, 2006

12 Days of Baking!!! *DAY 2*




I know that during the holidays a lot of us bake cookies, and cookie bars, fudge and pies and all that yummy goodness, so I thought it would be a neat idea to have the 12 Days of Baking.

Who doesn't like cake?!?!?! WE all love a big slice of yummy cake don't we??? Especially during the holidays, I always have some cake at the house and I thought this one was a perfect one to share with you all. How does White chocolate sound??? You up for it???


WHITE CHOCOLATE SNOWDRIFT CAKE
Prep: 35 minutes
Bake: Several minutes less than package directions




Ingredients

* 3/4 cup whipping cream
* 8 oz. white baking chocolate, chopped
* 1 pkg. 2-layer-size white cake mix
* 1/3 cup unsweetened cocoa powder
* 1 8-oz. pkg. cream cheese, cut up and softened
* 1 cup powdered sugar
* 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.

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.

1 comment:

  1. Yummy! I'm going to save all these recipes and making as able to.
    Thanks for sharing.

    ReplyDelete

Note: Only a member of this blog may post a comment.