This was a good base recipe, but I added my own twist to it. As others, I reduced the amount of sugar and increased the cream cheese. I used about 3/4 c powdered sugar, 8 oz cream cheese and 8 oz of whipped topping. I also took a about a cup of frozen strawberries I had on hand, thawed and pureed them and added them to the frosting. This made a TON of frosting and I was only making a small (8") chocolate cake, so I took about 3/4 c of the finished frosting mixture and added it to my cake batter. This made the cake so light and fluffy with the SLIGHTEST hint of strawberry. I topped the cake with some chocolate curls. So yummy!

Reviewed On: Mar. 11, 2009