A delicious, fluffy chocolate frosting recipe to add to your collection! I only made two adjustments: added an additional ½ cup of powdered sugar, and subsituted two tablespoons half and half for the two tablespoons of milk. This recipe makes enough frosting to frost a 2-layer, 9-inch round cake...including the filling between the layers. It was easy to make, and it is almost chocolate mousse-like in consistency. I used it to frost a marble cake. Yum!

Reviewed On: May 25, 2008

Delicious and unique, this frosting has a lightness about it that is most-pleasing! I used it to frost and fill 3 layers of Strawberry Cake from Scratch, found on this site. Three things to point out: be sure to thoroughly chill (in freezer) the bowl and whip you will use to beat the cream; the cream cheese should be at room temperature before beating; I used powdered sugar. I will definitely make this frosting again, and I think it would be wonderful on several different kinds of cakes.

Reviewed On: May 1, 2008

I made this cake for my daughter's 25th birthday. Not only did everyone say "This cake is really good", but second and third helpings were sliced! This cake is unique, delectable, and pretty. I frosted it with Whipped Cream Cream Cheese Frosting, found on this site. I folded the remaining strawberry purée into approzimately one cup of the frosting, and used that as filling between the cake layers. Aftr reading many of the reviews for the cake, I compiled advice and prepared it with these revisions: 1. make 3 layers, and line pan bottoms with parchment paper; 2. use unsalted butter & add 1/8 teaspoon salt to batter; 3. separate eggs, and beat egg whites until stiff peaks form--fold in as last batter ingredient; 4. measure cake flour after sifting; 5. use 2 teaspoons vanilla. The layers did not rise much, and the cake was of a more dense nature...but it was so moist and tender and tasty!

Reviewed On: May 1, 2008