Monday, May 14, 2007

No Cake, Just Frosting

Who needs cake when you have Mocha-Hazelnut Cream Cheese Frosting?

(Courtesy of

1 (8 ounce) package Neufchatel cheese
1/2 cup margarine
4 (1 ounce) squares semi-sweet baking chocolate, melted, cooled slightly
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup firmly packed light brown sugar
1/4 cup cold brewed Hazelnut Cream SEATTLES BEST COFFEE®

1. Beat Neufchatel cheese and margarine in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well.
2. Add SPLENDA® Granulated and light brown sugar alternately with the coffee, beating after each addition until well blended. Beat an additional 2 to 3 min. or until light and fluffy.
3. Use immediately to frost cake or cupcakes. Or, cover and refrigerate until ready to use. Store leftover frosting in refrigerator.

How to Melt Chocolate in Microwave

Place completely unwrapped squares of chocolate in a microwaveable bowl. Microwave on MEDIUM (50%) about 2 min. for every 2 chocolate squares or until chocolate is almost melted. Stir until chocolate is completely melted. If melting more squares of chocolate, increase the microwave time accordingly.

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