What a beautiful sunny day we’re having in Mid-Michigan. It is a perfect day to go outside and maybe rake or clean up the mess the squirrels made with the pumpkins. However, I preferred to stay in and bake. For the last couple of days, I’ve been working on my holiday baking list and way too many desserts are included. It was also time to go through the cupboards again to see what needed my attention. I also have my kitchen helper/blog model here with me and I have to fulfill my promise to her to bake cookies.
One of the things I found in the pantry was a half packet of hot chocolate mix. Why didn’t I use the whole packet in the first place? Any-hoo, that had to go. Not in the trash mind you, but in a small batch of buttercream frosting. Oh yeah!! This is a case where the frosting came before the cake.
Rarely do I bake square cakes. Covering a square cake in frosting and getting the corners perfectly square is not the easiest thing for me. Again I say, thank goodness for all things rustic! I baked one 8” layer and freestyled the Hot Chocolate Buttercream on top. Voila, one snack cake coming up!
- 2 cups powdered sugar
- ½ cup unsalted butter, room temperature
- 2 TBS hot chocolate mix
- 3 TBS half and half
- 1 tsp vanilla
- Cream butter and hot chocolate mix in a large bowl until thoroughly combined and fluffy.
- Add powdered sugar slowly to creamed mixture beating on low speed.
- When fully incorporated add half & half and vanilla, then beat on high speed for approximately 3 minutes.
- If buttercream is too stiff, add 1 tsp half & half at a time until desired consistency, frost cake as desired.
- Makes 2 cups. Store any leftovers in a tightly sealed container in the refrigerator.
Not only are the squirrels eating the posts but the pumpkins as well!