{Recipe} Aunt Johnette’s Hershey’s Cream Cheese Icing

I have about three go-to desserts that I love to make for events or if I’m dropping a meal off with a family. I love making Butterfinger pie, Paula Deen’s Not Yo Mama’s Banana Pudding, and chocolate cake with Hershey’s cream cheese icing.

I made this cake on Tuesday night for a meeting and I needed to bring dessert. Fortunately, for Todd, there were a lot of desserts at the meeting and I brought some cake back home with me. It’s a favorite around here.

This is another recipe that my Aunt Johnette always made. When I was in college, I lived about fifteen minutes away from my aunt and uncle, and I would usually go visit them on Sundays for church and lunch. One of my favorite things my Aunt Johnette made was this cake and this icing.

The cake part is simple. You just take a plain chocolate box cake mix and bake it. Or you can make your favorite family chocolate cake from scratch. Whatever you want to do. Just make a chocolate cake.

It really doesn’t matter because the cake is just a vehicle for the icing. Trust me.

Here’s the icing recipe for you. Let it refrigerate for a while until your cake is completely cooled. Then just spread all of the icing over your cake. You can do a round cake. You can double the icing recipe and do multiple layers of cake. You can do a 13×9 inch cake. I’m telling you, it doesn’t matter! Just eat the icing right out of the bowl if you want to.

Hershey’s Cream Cheese Icing

 

Ingredients:

8 oz cream cheese, softened

12 oz Cool Whip

6 plain Hershey’s bars (finely chopped in the food processor)

1/2 cup chopped pecans

(Or you could omit the chopped pecans and just get 6 Hershey’s bars with almonds instead of the plain Hershey’s)

1 cup powdered sugar

1 cup granulated sugar

Instructions:

Beat the cream cheese with a mixer until it is light.

Beat in the sugars. Stir in a bit of Cool Whip and then gently add the remaining Cool Whip.

Stir in the nuts and chopped Hershey’s bars. Refrigerate until it is cooled and then it’s ready to use on any cake.

 

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Comments

  1. Yum! I also love Paula’s banana pudding recipe, so I can’t wait to try this one too. And butterfinger pie?!? I’m going to need to try that ASAP.

  2. well that just looks awful. i’ll be by after my training session to confirm my suspicions.
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  3. I have those exact same recipe cards in red! Love them! This sounds delicious, Erin!
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  4. It sounds delicious, but does it really call for six entire full size Hershey’s chocolate bars, or am I mis-reading that??

  5. This looks sinfully good!

  6. Looks delish! We have a recipe for what we call Queen Anne Cake. 1 box double fudge cake mix, 1 small box instant vanilla pudding, 1 cup veg. oil, 1 1/4 cup milk and 3 eggs – Bake 350 for 20 to 25 minutes in two 9 inch round pans. I use your icing recipe less the nuts. Always a hit!

  7. That sounds delicious! I’m definitely making this the next time we need a dessert for something!
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  8. yumo! that looks awesome. thanks for sharing!

  9. Good grief. That looks amazing. Definitely trying this soon :)

  10. do you keep that cake in the fridge afterwards?

  11. I made this for a church picnic this weekend and it was a hit! So yummy!

  12. HI Erin,

    I made this two days ago and it is a very delicious cake! I must say that my family and I enjoyed it more the next day after being refrigerated. It is a very rich frosting so a small piece seem to suffice our sweet tooth.

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