An excellent frosting for any chocolate cake. You will need a microwave for this.
In a 4-cup heatproof glass container, stir together until smooth:
1 cup powdered sugar
1/4 cup unsweetened Dutch-process cocoa
3 tablespoons low-fat milk
Cover with plastic wrap and microwave on high until the mixture comes to a boil and rises to the top of the container, about 2 minutes. In a glass bowl, soften in the microwave for 10 to 20 seconds:
4 ounces Neufchâtel cheese
Stir with a rubber spatula until perfectly smooth and creamy. Stir a little of the hot cocoa mixture into the softened cheese, then gradually add the remaining cocoa mixture, stirring until smooth; do not whip or beat. Stir in:
1/2 teaspoon vanilla
Let cool until spreadable. This keeps, refrigerated, for up to 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.
