The Best Cake You Didn't Bake

Everyone has a favorite dessert from childhood, one requested for birthdays, graduations, other special occasions. My mom makes the most amazing chocolate cream icing that I used to eat by the spoonful. Wait...I still do. 

Warning: there may be fights over the end piece of this cake...since its covered in a high amount of  creamy delicious chocolate icing. Made with chocolate chips and piping hot coffee, it tastes best iced on a simple pound cake you can buy at the store. 

The icing is fully made in a food processor (no expensive Kitchen Aid stand-mixer necessary) with the simplest of ingredients.

Add 1 cup of chocolate chips (I used semi-sweet, but milk chocolate works well, too) into the food processor and pulse until powdery.

 

Add ¼ cup boiling coffee and mix again, scraping the sides to use all chocolate goodness.

Add ¼ cup confectioners (powdered) sugar, 1 egg, ½ cup softened butter, and a dash of vanilla extract.

Process until well mixed. Then, flip the pound cake on its side and in half lengthwise, so you have two halves. Place the bottom half on an elongated plate and ice with a spatula until well covered. Refrigerate for 10 minutes until the icing hardens a bit. This will help the second half of the cake not slip around as you ice it.

Place the second half on top and continue to frost until well covered. Refrigerate for at least an hour and serve.

Easy, delicious...and no baking! 

What's your favorite dessert from childhood? I hope this will become part of your family traditions, too!

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Chocolate Cream Icing
will frost the top and middle of 8 or 9 inch cake

• 1 cup chocolate chips
• ¼ cup coffee, boiling
• ¼ cup confectioners sugar 
• 1 egg
• ½ cup butter, softened 
• Dash of vanilla extract

1. Process chocolate chips in food processor until powdery. 

2. Add boiling coffee and mix, scraping sides to use all chocolate. 

3. Add remaining ingredients and process until well mixed.

4. If frosting is too soft to spread, refrigerate for a half hour to firm. Icing will frost the top and middle of 8 or 9 inch layer cake. Double recipe for larger cakes.