No Whip Cream Cake would be complete without chocolate cream cheese frosting. Again, credit to Helen Averett.
1/2 stick butter
1/2 bar cream cheese
1 lb powdered sugar
cocoa to taste (about 1/4 c) for chocolate frosting
Beat together until smooth. Will frost a 9x13 cake generously.
And just leave out the cocoa for a plain cream cheese frosting (especially good for carrot cake and pumpkin cake).
Mom and Dad Loertscher like to make a double recipe and use the rest to spread on graham crackers.
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