Diana's Desserts - www.dianasdesserts.com

Chocolate Cream Cheese Frosting

Servings: 4 cups (enough to frost a 2 or 3 layer cake)
Chocolate Cream Cheese Frosting
I first tasted a chocolate cream cheese frosting at the Tennessee State Fair about five years ago. It was a revelation-chocolate and cream cheese were natural partners! Since then, I flavor this frosting with pure almond extract if I'm making a chocolate almond cake or with pure vanilla extract for a buttermilk devil's food cake, a yellow layer cake, or brownies....Cake Mix Doctor

8 ounces cream cheese, at room temperature
8 tablespoons (1 stick/4 oz/113g) butter, at room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon pure almond extract or pure vanilla extract
4 cups confectioners' sugar, sifted

1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

2. Use at once to frost the top and sides of the cake of your choice or cover and keep refrigerated.

Makes 4 cups frosting (enough to frost a 2 or 3 layer cake).

Source: Cake Mix Doctor
Date: July 22, 2004