Chocolate Cream Frosting
- 4 ounces cream cheese, softened
- 1/4 cup evaporated milk
- 1/4 cup unsweetened cocoa or carob powder
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1-1/2 cups instant nonfat dry milk powder
Place the cream cheese in a bowl and let it come to room temperature. Pour the evaporated milk, cocoa, honey and vanilla. Use electric beaters to beat until smooth. Add the dry milk powder and a dash of salt. Beat for a full minute, or until rich and creamy. Some of the dry milk powder will dissolve completely, but some of it will remain in small white bits. That is just the nature of this frosting. The frosting may seem a little bit thin. Don’t worry, it will thicken on standing. Spread the frosting onto a large rectangular cake or on the sides and top of a layer cake.
You can sprinkle the top with coconut or ground almonds or any chopped nuts or dried fruits if you want to make it extra pretty. Allow to set for about 20 minutes before cutting.
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