Page 439 - Chocolate Cake Doctor
P. 439
F R O S T I N G S 421
GERMAN CHOCOLAT
GERMAN CHOCOLATE E
CREAM CHEESE FROSTING G
CREAM CHEESE FROSTIN
hen I was developing the
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MAKES 3 ⁄ 2 CUPS, ENOUGH TO FROST
recipe for the Chocolate A 2- OR 3-LAYER CAKE
OR A 13- BY 9-INCH CAKE
Coconut Cream Cake PREPARATION TIME: 10 MINUTES
(page 167), I thought it made sense
to come up with a cream cheese 1 bar (4 ounces) German chocolate, coarsely
chopped
frosting that contained German
1 package (8 ounces) cream cheese, at room
chocolate as well. This is a silky
temperature
smooth, beautiful frosting, and it 1 tablespoon milk
would be spectacular on any of the 1 teaspoon pure vanilla extract
4 cups confectioners’ sugar, sifted
German chocolate sheet cakes, the
German Chocolate Cake (page 66), 1. Place the chocolate in a small glass
or the German Chocolate Spice bowl in the microwave oven, and melt on
high power for 1 ⁄2 minutes. Stir until all
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Cake (page 69).
the chocolate has melted, and set the bowl
aside.
2. Place the cream cheese in a large
mixing bowl. Blend with an electric mixer
on low speed until well combined, 30 sec-
onds. Stop the machine. Add the melted
chocolate, and blend with the mixer on
low speed until the chocolate is incorpo-
rated, 30 seconds. Add the milk, vanilla,
and 3 ⁄2 cups of the confectioners’ sugar,
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