For the frosting, I have tried many recipes. In years past I've opted for a cool whip style frosting because I like that it's not too sweet. Tonight I decided to again attempt a butter cream style frosting. I think I just may have come up with a combo that I really like - sweet but not too sweet, chocolaty but not too rich.
Here's my recipe...
4 c. confectioners sugar
4 T. coco powder
1 stick butter, room temperature
4 oz. cream cheese, room temperature
1 t. vanilla
1/3 c. milk
1 c. mild chocolate wafers, melted
In mixer, combine first 6 ingredients.
*** I measured out 1/2 c. milk and added it slowly to get the thickness that I wanted. I have learned from experience that it's very hard to thicken frosting once you've added too much liquid.
Then while mixer is going, slowly pour in chocolate and allow it to mix in thoroughly.
I used a piping bag with no frosting tip to get a nice thick swirl.