Cake Chocolate

Lightened Up Chocolate Frosting

Light Chocolate Frosting_1 on Whisk Together

Book Update:  I was chosen to make Spritz cookies for the holiday book for Heirloom’s Baking Sheet.  The recipe looks very pretty!

I started reading “The Rent Collector” by Camron Wright.  It is a captivating read and enjoying the first part of it  – which is sometimes the slow part of books.  The setting is a garbage dump in Cambodia.   In addition, Veronica Roth’s last book of the “Divergent” series comes out on October 22nd!  I can’t wait!  PLUS, “Ender’s Game” is FINALLY a movie!!!  It’s probably my favorite Young Adult Sci Fi book.  There had been rumors of a movie for years and finally they have the ball going and I believe it said the movie comes out in November.  If you like YA or Sci Fi at all, read “Ender’s Game”.

Recipe Update:  This chocolate cake is so moist and chocolatey that it really does not need a bunch of frosting.  I can barely eat half of the buttercream (or whatever stuff they use at grocery stores… I’m not sure it is really butter at all…) that stores place on their cupcakes.  It may look pretty, but makes me sick to my stomach sometimes.  So, I made this lightened up version of chocolate frosting to…  well… lighten it up a bit.  We all loved it.  Best chocolate cake recipe EVER.  I used Trader Joe’s natural cocoa I believe.  Quality cocoa makes a difference I think.

This was Juliana’s birthday cake.  She always requests chocolate cake… Actually, both kids do!

For the best chocolate cake and easiest cake ever, Click HERE.

Light Chocolate Frosting_7 on Whisk Together

Lightened Up Chocolate Frosting
covers 1- 9×13″ cake or 1 – double stacked 8″ or 9″ cake

4 ounces fat free or neufchatel cream cheese, soft
4 tablespoons unsalted butter, soft
1 teaspoon vanilla extract
1/3 cup cocoa (natural)
1/2-1 teaspoon espresso powder (optional)
1/8 teaspoon salt
3 cups powdered sugar
1-2 tablespoons milk, cream or half and half

1.  Beat the cream cheese and butter until light and fluffy in a stand mixer.  About 2-3 minutes on medium speed.
2.  Add vanilla, cocoa, espresso powder (optional) and salt.  Beat until combined.
3.  While mixer is on LOW, add powdered sugar little by little until it is incorporated.
4.  Once all of the powdered sugar is in the butter mixture, add the milk in 1/2 tablespoon at a time.  Once the frosting is at a spreadable consistency (you want nice and spreadable for spreading or stiffer for decorating and piping), beat the frosting on medium to medium-high for 2 minutes.
5.  Use immediately, or store in the refrigerator for a few days.

Recipe adapted from “Cooking Light”

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