Red Velvet Tres Leche Trifle

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I’ve been crossing my fingers for the past couple of weeks, hoping, that we weren’t going to get this awful stomach flue that is going around. This last week has been a nonstop battle against it. Hand sanitizer. Antibacterial soap. Vitamins. You name it. But the last 5 days I’m afraid that we’re most likely coming down with it. We’re all grumpy and tired, and hungry in the way that nothing sounds good, and even if we do eat, nothing settles right. Maybe, knock on wood, this will be the worst of it. And if there are a few grammar errors, please forgive me. I feel like I’m writing through a fog. And then, since I’m venting anyways I might as well add that, I have my husband that’s deciding that he’s gonna do a juice diet. So even though he’s not sick, and never does get the bugs that pass around within our household, he’s not going to be eating either. Which frustrates me cause he’s like my all time favorite person to feed.

In my grumpy, not feeling good, nothing sounds good, my stomach hurts but I don’t want to eat, mood, I decided to throw this together. I’ve been having this problem where I think, “Oh this would be such a cool new recipe to create”. Then I make it and photograph it, and get on Pinterest just to find out someone else has just created and posted the same exact idea. It’s maddening. How my mind is working in sink with so many other people is beyond me. I’m trying to decide now whether just to embrace it and post the recipe anyways, or scrap it.

This at first was one of those recipes. I was originally going to just make Red Velvet Tres Leche, but then was on Pinterest and someone else has just done it. I figured I’d take it a step further so it would still be original and turn it into a trifle. On the upside, even though I’m being a total “Oscar the Grouch” right now, I’m super excited with how this turned out. Who was the genius that decided to take that glass of milk they were drinking and pour it over the cake? Ingenious! One of my favorite ways to eat Red Velvet!! Or cake for that matter 😉 Enjoy!!

Printable Recipe

Red Velvet Tres Leche Trifle

1 (18 ounce) box Red Velvet Cake Mix, plus ingredients listed on box

1 (12 ounce) can evaporated milk

1 (14 ounce) can sweetened condensed milk

2 cups whole milk

2 (8 ounce) packages cream cheese, softened

1 (8 ounce) container cool whip, softened

3/4 cup powdered sugar

2/3 cup butterscotch caramel topping

1/3 cup mini chocolate chips

Prepare cake mix as directed. Place cake batter in a 9×13 inch pan and bake according to directions. Let cool completely.

In a medium bowl whisk together evaporated milk, condensed milk, and whole milk. Set aside. Using a kebab skewer to poke multiple holes into the top of cake. Poor milk mixture over top of cake and let sit until cake has completely absorbed.

In a separate bowl combine cream cheese and mix on medium speed until smooth. Add cool whip and powdered sugar and mix well. Set aside.

Cut sheet cake into cubes, and using a spatula, scoop cake cubes out of pan and place into the bottom of trifle dish. Cake will be very moist and will fall apart easily, so handle with care.

Make 2 layers of cake cubes, and then spread half cool whip mixture over cake cubes. Top with half caramel and mini chocolate chips.

Repeat layers a second time.

Refrigerate until ready to serve.

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A Recipe Snobs Original Recipe

Double Berry Vanilla Fluff Cake

First, I wanted to throw a couple more 4th ideas your way since it’s coming up in a couple days!!! We’ll be headed up north to my parents cabin in a little town called Springerville. I don’t know why, but the valley really doesn’t do anything for the 4th except for fireworks. So we try to go up north every year since Springerville does a parade, rodeo, fireworks, and 4th of July dance. It’s just really a “down home” “small town” fun experience.

Last Minute 4th Ideas!!

I also have a confession. I don’t know why, but I’m in love with sucking the color out of my pictures these days. I feel like it makes them look old and kind of vintage. I just love it. Is there anyone out there with this same compulsive habit? Seriously, every single picture I have to fight the urge to remove some or most of the color out of it.

Anyways, back to this cake. It kind of just popped into my head and I had to see if I couldn’t make it turn out. I have this firm belief that all cakes should be super moist and melt in your mouth. I also feel like anything containing sweetened condensed milk turns out amazing. And, I really don’t know where the marshmallow fluff came into play, but the combination of it all made a moist fluffy cake that literally melts in your mouth. Hope you guys enjoy this recipe as much as my hubby and kids did!!

Printable Recipe

Vanilla Fluff Cake
1 16.25 ounce box white cake mix
1 7 ounce container marshmallow fluff
2 eggs
1 cup water
1 cup all-purpose flour

Topping
1 1/2 heaping cup dice strawberries
1 heaping cup blackberries
1/2 14 ounce can sweetened condensed milk
3/4 cup white chocolate chips

Vanilla Almond Glaze
1 1/2 cup confectioners sugar
1/8 teaspoon almond extract
1/2 vanilla extract
3 tablespoons milk

Preheat oven to 350 degrees.

In a large mixing bowl combine white cake mix.

Marshmallow Fluff.

Eggs and water.

Mix together on low speed until well incorporated.

Add flour.

Mix on low until batter is smooth.

Spread batter into a greased 9×13 inch pan.

I just couldn’t resist. Had to take a close up of these gorgeous blackberries.

Evenly space first blackberries over batter. Then evenly space strawberries over batter around blackberries. Press down on berries slightly.

Pour half a can of sweetened condensed milk over berries.

Top with white chocolate chips.

Bake at 350 degrees for 35 minutes until edges turn golden brown and center springs back to the touch. Set aside and let cool for a couple minutes.

In a small bowl combine glaze ingredients and mix until smooth.

Drizzle over warm cake and serve.

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4th of July Line Up!!

What are you doing for the 4th of July?! Not sure yet? Well, here are some recipes to get your creative juices flowing. Chances are that you are either throwing, or going to a barbecue. So here are some awesome dishes and sides for a barbecue. Not to mention some super yummy patriotic desserts 😉 Hope this gets you thinking, and will have more 4th of July recipe’s to come in the next week!! (Please forgive the quality in some of the pictures. Some are from when I started the blog, but I wanted to include them cause I still absolutely love the recipe.)

Barbecue Dishes & Sides
Jack Daniel’s Glazed Ribs

Frog Eye Salad
Creamy Pasta Salad
The Man-Burger (Favorite Burger Recipe of All Time!!)
Cranberry Broccoli Salad
Rich ‘n’ Cheesy Macaroni
Patriotic Desserts
Root Beer Float Cupcakes
S’mores Stuffed Brownies
Death By Oreo Cupcakes
Fireworks Cupcake Towers

Chocolate Cheesecake Cake

I hope everyone had an great weekend, and all the amazing dad’s out there had a awesome Father’s Day!!

This is what I made for yesterday. It’s chocolate cheesecake, sandwiched between moist decadent chocolate cake, and frosted with even more chocolate. Probably more of a girls dessert, being that it’s chocolate, on chocolate, with yet even more chocolate!! But my hubby love’s cake, so it was a good compromise 🙂 Seriously, if you are in need of a chocolate fix, this is the fabulous! Enjoy!!

Printable Recipe

Chocolate Cheesecake
     5 ounces bittersweet chocolate (70% cocoa), chopped
     Two 8-ounce packages cream cheese, at room temperature
     1/2 cup + 3 tablespoons granulated white sugar
     2 tablespoons unsweetened cocoa powder
     2 large eggs

Chocolate Cake
     1 3/4 cups all-purpose flour
     1 1/2 cups granulated white sugar
     2/3 cup unsweetened cocoa powder (not Dutch process)
     1 1/2 teaspoons baking soda
     1/2 teaspoon baking powder
     1/2 teaspoon salt
     1 teaspoon instant espresso powder
     3 large eggs, at room temperature
     1 1/4 cups 2% milk, divided
     3/4 cup unsalted butter, at room temperature
     1 teaspoon vanilla extract

Chocolate Sour Cream Frosting
     2 cups semisweet chocolate chips
     1/2 cup (1 stick) unsalted butter, at room temperature
     1 cup sour cream
     2 tablespoons light (white or golden) corn syrup

Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the side of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mis the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for about 35 to 45 minutes. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the refrigerator and let the cheesecake cool completely overnight.

Prepare the cake layers: Preheat oven to 350 degrees F. Grease the flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of milk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape side and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining milk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 seconds, until just blended. Spread the batter evenly into prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.

Assemble the cake!! Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the fridge, take off the side of the pan, and slide a knife until the parchment to remove the cheesecake from the pan. Peel off the parchment. Place the cheesecake layer on top of the first cake layer. If the cheesecake layer turns out to be slightly larger round then your cake,  gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any crumbs floating around in the final frosting layer. Decorate, as desired. Refrigerate until ready to serve. Refrigerate any leftovers.

Yield: 12 to 14 servings

http://www.FoodSnots.com

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Recipe from www.recipegirl.com.

Chocolate Molten Lava Cakes

I can’t believe my trip is already here!! I will say, this last week has been so busy trying to get everything in order, and I’m exhausted. I’m going to be spending a good amount of time laying on the beach, working on my tan, reading Hunger Games, and just relaxing.

But, before I leave, I really wanted to post this recipe. I know it’s not Easter-ish really, but to be honest. I’m all holiday-ed out. Which is another sign of how desperately I need a vacation!! Back to this recipe though, this is the best lave cake recipe I’ve tried. If you’ve ever had Brio’s Molten Chocolate Cake, which is amazing, this taste just like that. The one thing I did change is, if you leave out the coffee liqueur, the cooking instruction work out fine. But if you add the liqueur the cake needs to bake longer or else is stays very runny. At least it did for me. So I baked at 350 degrees for about 20 minutes instead and the cakes turned out perfectly. Spongy cake on the outside with a smooth runny center. Gotta love lava cake. Enjoy and see you guys in about a week and a half!!

Printable Recipe

Chocolate Molten Lava Cakes
     10 tablespoons (1 1/4 stick) butter
     8 ounces (1 cup) milk or semi-sweet chocolate chips
     1/2 cup all-purpose flour
     1 1/2 cups confectioners’ (powdered) sugar
     3 large eggs
     3 egg yolks
     1 teaspoon vanilla extract
     2 tablespoons coffee liqueur or 1 teaspoon instant coffee powder (optional)

Preheat oven to 425 degrees F. Spray 6 – 6 ounce custard (ramekin) cups or cupcake tin.

In a medium microwavable bowl, melt chocolate chips and butter in the microwave in 30 second increments, stirring in between until smooth (about 1.5 minutes).

Add flour and sugar to chocolate/butter sauce.

Stir in the eggs and yolks until smooth.

Add vanilla and coffee liqueur/instant coffee and mix everything until combined.

Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edge should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Serve with whipped cream, ice cream, or fruit.

Yields: 6 cakes

Printable Recipe

Recipe from http://www.savorysweetlife.com

Chocolate Molten Lava Cakes
10 tablespoons (1 1/4 stick) butter
8 ounces (1 cup) milk or semi-sweet chocolate chips
1/2 cup all-purpose flour
1 1/2 cups confectioners’ (powdered) sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons coffee liqueur or 1 teaspoon instant coffee powder (optional)
Preheat oven to 425 degrees F. Spray 6 – 6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave in 30 second increments, stirring in between until smooth (about 1.5 minutes). Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edge should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Serve with whipped cream, ice cream, or fruit.

Yields: 6 cakes

Pina Colada Cupcakes

Hey Everyone!! First of all, I have to apologize about my photography. I just wasn’t feeling it yesterday, and to me, it shows. Not to mention I was kind of in a hurry trying to get everything ready. I think I told you all a while back, but in 6 days I will be headed on a cruise to the Caribbean!! Yay! Honestly, it still doesn’t feel real, but, there is still all of the house work and such that I have to get on top of in order to actually leave. But I thought to celebrate my trip we could do something with kind of a beach themed. And since a Virgin Pina Colada is my favorite drink to sip on while at the beach, this only feels befitting 🙂 And I love these cupcakes. I mean, it had me at Coconut Cream Cheese Frosting. Really!? Anything with coconut and cream cheese together has got to be amazingness. Then you stick it all on top of a pineapple cake. Sign me up!!

Ugh, but now I gotta get back to the thousands of things that await me on my to do list. It will all be worth it when I’m swimming with dolphins and lying on the beach. Just gotta keep telling myself that. Enjoy!!

Printable Recipe

Pineapple Cupcakes
     2 1/2 cups all-purpose flour
     1 1/2 teaspoons baking powder
     1/2 teaspoon baking soda
     1/2 teaspoon salt
     3 eggs
     1 3/4 cups sugar
     1 cup vegetable oil
     1 teaspoon vanilla extract
     3/4 cup sour cream
     1 1/2 cups canned crushed pineapple (drained slightly)

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).

On low speed, mix in the oil and vanilla until blended.

Add in the pineapple and sour cream and mix until fully incorporated.

Like so.

Add the flour mixture.

Blend until just combined and smooth.

Line a cupcake pan with 12 paper liners.

Fill liners about 2/3 full. Bake cupcakes in a pre-heated 350 degree F oven for about 22 minutes. Remove from pan and cool on wire rack. Frosting with Coconut Cream Cheese Frosting (recipe below).

Recipe yields 24-28 cupcakes

Coconut Cream Cheese Frosting
     1/2 cup (1 stick/8 tablespoons) butter, at room temperature
     8 oz. crea, cheese, at room temperature
     1/2 teaspoon vanilla extract
     1 1/2 teaspoons coconut extract
     4 cups powdered confectioners sugar
     1 tablespoon heavy cream
       -or-
     1 tablespoon Dark Rum

Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or run. Beat until fluffy, about 1 minute. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

(Optional) To finish off cupcakes top with toasted coconut, fresh pineapple, maraschino cherries, or a paper umbrella.

Printable Recipe

Recipe from www.glorioustreats.blogspot.com.


Pina colada cupcakes
Pineapple Cupcakes
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes). On low speed, mix in the oil and vanilla until blended. Add in the pineapple and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth.
Line a cupcake pan with 12 paper liners and fill about 2/3 full. Bake cupcakes in a pre-heated 350 degree F oven for about 22 minutes. Remove from pan and cool on wire rack. Frosting with Coconut Cream Cheese Frosting (recipe below).


Recipe yields 24-28 cupcakes


Coconut Cream Cheese Frosting

1/2 cup (1 stick/8 tablespoons) butter, at room temperature
8 oz. crea, cheese, at room temperature
1/2 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
4 cups powdered confectioners sugar
1 tablespoon heavy cream
-or-
1 tablespoon Dark Rum
Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or run. Beat until fluffy, about 1 minute. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
(Optional) To finish off cupcakes top with toasted coconut, fresh pineapple, maraschino cherries, or a paper umbrella.

Peanut Butter Chocolate Chip Cupcakes

I’m off tomorrow morning for California and The Price Is Right!! But before I go, here is an amazing recipe for the weekend. When I did my race a couple weeks ago we stopped by Sprinkles Bakery and I tried these delicious creations. Don’t hold this against me, but normally, I don’t see what the big deal is about cupcakes. Give me pie or cheesecake, but typically cake just don’t do it for me.

These babies are amazing though! You have to like peanut butter, obviously, cause there is a ton of peanut butter that goes into these cakes. But basically, this is a super moist peanut butter cupcake, with chocolate chips, and peanut butter frosting. I added the additional drizzled chocolate on top cause I felt like these cupcakes needed just a bit more chocolate. But they are amazing!! My most favorite cupcakes ever! Enjoy, have a great weekend, and wish me luck!!

P.S. When making the frosting, I had to add about an extra 2 cups of powdered sugar to bring it to the consistency I wanted. You don’t have to do this, and it’s not the way the original recipe says, but I felt like the frosting just wasn’t thick enough. So don’t be afraid to add a little extra powdered sugar to bring the consistency of the frosting to where you want it.

Peanut Butter Chocolate Chip Cupcakes
     1 cup unbleached all purpose flour
     1 tsp baking powder
     1/4 tsp salt
     6 tbsp unsalted butter, at room temperature
     3/4 cup smooth all natural peanut butter, at room temperature
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla extract
     1/2 cup whole milk
     2 cups semi-sweet chocolate chips

Peanut Butter Frosting
     6 ounces unsalted butter, room temperature
     1/2 cup confectioners’ sugar
     1/2 tsp salt
     1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
     1/2 tsp pure vanilla extract
     1/2 cup whole milk

For Cupcakes:

Preheat oven to 350 degrees F.

Combine milk and vanilla in small bowl.

Combine flour, baking powder and salt in another small bowl.

Beat Butter and sugars in mixer until light and fluffy.

Add eggs and blend until smooth. Slowly mix in peanut butter.

Add half the flour mixture and blend slowly.

When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated.

Add chocolate chips.

Fold in by hand.

Scoop into 12 lined baking cups.

Bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting:

Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl.

Add butter and peanut butter to mixer.

Beat until smooth and creamy.

Alternately add sugar and milk mixture until fully incorporated.

Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker.

You want your frosting to resemble this consistency.

Frost on top of cooled cupcakes.

If desired, pipe melted chocolate on top of frosting and add chocolate sprinkles before chocolate has set.

Printable Recipe

Recipe from www.keyingredient.com.

Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chip Cupcakes
1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips
Frosting
6 ounces unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/2 tsp salt
1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
1/2 tsp pure vanilla extract
1/2 cup whole milk
For Cupcakes: Preheat oven to 350 degrees F. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat Butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mis on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.
For Frosting: Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl. Beat butter and peanut utter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker. Frost on top of cooled cupcakes. Drizzle melted chocolate over frosting if desired.