This frosting is delicious, and it spreads beautifully thanks to the cream cheese, which lends anultra-smooth finish to your cake. As a bonus, the tartness of the cream cheese cuts straight through the rich sweetness of the cake in the most delightful way. Beat down the frosting with a wooden spoon before spreading on your cake to knock out any extra air bubbles. This frosting would also be great with cupcakes or on a classic yellow cake.
Want to make this or any other chocolate icing (without the cream cheese) taste even BETTER? I've made plenty of chocolate icings. One day, I set out my two sticks of butter to soften. I took the sugar and cocoa and put it in a very small saucepan. I stirred it up with a wisk. Then I added only 4 ounces or one half a stick of butter. I turned the stove on low. The butter melted and dissolved the sugar and cocoa. I let it on the heat just a bit. I let it cool down completely. Then I put that mixture in a bowl. I added the rest of the butter and vanilla and pinch of salt. I beat that mixture until it came out smooth and creamy. NOW you have a bit of a chocolate "fudgy" tasting icing to go on a good chocolate cake recipe. I usually use my Hersheys chocolate cake recipe and Hersheys chocolate icing recipe. There is never on piece left when I change the icing just a shade to make it fudgy!
