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