sf wrote:
> On Mon, 21 Nov 2011 09:08:17 -0500, "Steve Freides" >
> wrote:
>
>> Cheryl wrote:
>>
>>> Thank you. I'm feeling a bit better.
>>>
>>> I think for the yogurt I'm going to try this recipe for a chocolate
>>> cake. I have everything on hand.
>>
>> For the sour cream chocolate cake we make, we prefer whipped cream to
>> any icing. We make it fresh - heavy cream, a bit of vanilla extract
>> and a bit of confectioner's sugar. Since we were talking about the
>> icing potentially dominating the cake, this is one way to avoid
>> that, IMHO.
>>
> AFAIC, the classic of melted chocolate chips (just cc) would be a good
> one to spread over the cake as a frosting. Whipped cream frosting is
> okay, but only if you plan to eat the entire thing quickly.

We don't treat the whipped cream as frosting, more like the way you'd
treat a scoop of ice cream served with your cake - you just take a big
spoonful or two of whipped cream and plop it onto or next to your slice
of un-iced cake.

-S-