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
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
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.