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Chocolate Buttercream Frosting
From Dorothy Mcett's recipes at www.dorothymcnett.com. This is wonderful spread over any cake, but especially nice with the Zinfandel Cake.
8 to 10 oz. semi-sweet good quality chocolate
12 oz. cream cheese, softened
1/3 cup unsalted butter, softened (or solid coconut oil)
2 tablespoons brandy or wine
Place the chocolate in batter bowl and microwave 30 seconds. Stir. Microwave another 30 seconds, stir, and repeat until the chocolate has melted. Do not overheat, but do make sure all of the particles are melted. Set aside. With electric mixer, whip the softened cream cheese for about 2 minutes. Make sure it is completely fluffed, with no particles of cream cheese remaining. Beat in the melted chocolate and gradually beat in the soft butter pr coconut oil and then the brandy or wine. Beat until light and fluffy. Spread on cake as desired.
Recipe created 1998-11-05.
