Well, friends - it has come to pass. My computer that is. I think it is on its last leg. I am stopping my laptop off to the Pooter-Fixing-Man to see if he can work his magic. If not, then I guess I will be taking advantage of some of those awesome computer deals I keep hearing about. So if you don't hear from me for a few days - all is well, accept the laptop, that is. I promise to be back as soon as possible.
But before I go....I promised my recipe for my Chocolate Hazelnut Sour Cream Frosting. This is a frosting I created out of need because I realized I was supposed to take a dessert to a party and did not have anything. I panicked and went pouring through my pantry and fridge, thinking "what would Paula do?...what would Emeril put together?" I went into Iron Chef mode. I had some cream cheese and some leftover sour cream. In the pantry I had a box of instant chocolate pudding. I pulled out my Cuisinart, started dumping in ingredients, and much to my surprise - created one of the most awesome frostings I have ever tasted. (even if I have to say so myself.) It's light and fluffy - and has almost a mousse consistency. As a matter of fact, I have used this same recipe to create Strawberry Napoleons with fried wonton wrappers sprinkled with cinnamon sugar. (more on that later) I know you will love this recipe, too.
Barb's Chocolate Hazelnut Sour Cream Frosted
Cake with Macerated Berry Filling (opt)
1 box Devil's Food Cake mix, prepared in round layers
(I know, I know - the cake is not homemade but your guests will never know or care!)
"Macerated" is a fancy term for berries which have been sugar-ized and forced to soak in alcohol until they are good and drunk. I like to use Framboise or Grand Marnier, but any type of liqueur will do. If you are serving this to small children, you can leave this out and just add some sugar to fresh or frozen berries. If you use frozen, make sure they are thawed and well drained. You only need about 3/4 cup of berries. You can use mixed berries or a single berry. Or, you can leave out the berries all together.
In a food processor, combine (2) medium sized containers of whipped cream cheese with about 1 cup of sour cream. Add a large package of chocolate instant pudding mix, and 1 tsp vanilla extract. Here is the "money maker" ingredient - liquid Hazelnut Coffee Creamer. That's the wet part of this recipe. Start the food processor and add just enough creamer to get a smooth, mousse-like consistency. Not too much or your frosting will be too runny. When you first taste the frosting, it will feel gritty from the pudding mix. You must prepare this recipe at least 30 mins-1 hour in advance and allow to chill in the fridge so the flavors will have time to meld. Once they do, you will taste pure heaven! :-)
Frost your cake layers as normal, with the berry filling in between. I like to use chopped pecans sprinkled on top.
The beauty of this recipe? I have used different pudding mixes with different creamer flavors. I made cupcakes with yellow cake mix, pistachio pudding mix and French Vanilla creamer. My fave for the holidays? Spice cake mix, French Vanilla pudding with Gingerbread flavor creamer. Yummy!
I hope you enjoy this oh-so-easy to make frosting. Let me know how yours turns out.
Happy "Lick the Spoon" Frosting Making, Barb