Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Cool Whip Chocolate Frosting
This was published by Baker’s Chocolate as a frosting for cookies, but it seems like a super-simple idea for frosting a cake or cupcakes as well. I haven’t tried it yet, since I don’t have a freezer to keep the Cool Whip in or a microwave!
8-oz tub of Cool Whip, frozen
6 1-oz squares Baker’s Semi-Sweet Chocolate
Microwave Cool Whip and chocolate in a bowl on high for 1-1/2 minutes or until the chocolate is melted, stirring after one minute. Let stand for 15 minutes to thicken. Spread over cake, cupcakes, or cookies; let stand until firm.
One Response to “Cool Whip Chocolate Frosting”
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October 20th, 2011 at 9:16 pm
I have used this recipe several times and my family loves it. It is so simple and delicious spreads on cake smoothly. I originally got the recipe on the back of the cool whip carton and it was for cakes or cupcakes.