Chocolate Raspberry Balsamic Cream Cheese Frosting

Ingredients:

8 Ounces of Cream Cheese, softened
4 Ounces Butter, Unsalted, softened
3 Tablespoons More Than Olives Chocolate Raspberry Balsamic Vinegar*
1/2 Cup Confectioner’s Sugar

Directions:
Add the softened cream cheese and butter to a bowl. Using a hand mixer blend them together. Add in the confectioner’s sugar and More Than Olives Balsamic Vinegar. Blend once again and frost your cooled cake.

We used the above frosting on the following cake. The chocolate raspberry flavor of the balsamic pairs very well with the dark chocolate in the cake.

Ingredients:

1 Duncan Hines Classic Dark Chocolate Fudge Cake Mix
1/2 Cup More Than Olives Extra Virgin Olive Oil, delicate intensity, such as Arbequina “Organic”
3 Eggs
1 Cup Water
More Than Olives Raspberry Amaretto Jam
Fresh Ripe Raspberries

Directions:
In a bowl, add the cake mix, More Than Olives Olive Oil, eggs, and water. Using a hand mixer or standing mixer, blend until incorporated. Pour the batter in equal amounts into two 8” or 9” round cake pans that have been greased and floured. Cook and cool the layers per box directions.

When the cake has cooled, place one of the rounds on your cake platter. Spread a layer of More Than Olives Raspberry Amaretto Jam over the top. Place the second layer of cake on top of the bottom. Frost the cake with the cream cheese frosting. Decorate the top of the cake with fresh raspberries.

Keep the cake in the refrigerator until ready to serve.

*This frosting can be made with other flavors of Balsamic Vinegars on other types of cakes.

Try experimenting with Apricot, Bing Cherry, Strawberry, Raspberry, Pineapple, Lemon, or Peach Balsamic Vinegars.

Download and Print Recipe