CHOCOLATE CREAM CHEESE FROSTING

The cream cheese adds just the slightest bit of tang, cuts the sugar and compliments the cake without the sweetness overload.

I use it with just a standard chocolate or yellow cake but would be delicious with pretty much any cake you choose. You could also add just a little more liquid and use it as a thick glaze for say a pound cake.

INGREDIENTS:

• 4 1 oz. squares unsweet chocolate
• 8 oz. cream cheese, softened
• 4 cups confectioners sugar
• 1 tbsp vanilla
• 1/2 tsp salt
• 2 tbsp evaporated milk (milk, half and half or cream would work too)

Melt chocolate squares and cool slightly. Beat in cream cheese; add salt and vanilla. Slowly add sugar, beating until desired consistency.

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