Raspberry Cream Cheese Icing
This is such a beautiful and simple cake. Easy to make raspberry cream cheese pourable icing.
1 Chocolate Cake Mix
1 block cream cheese
2 tsp raspberry Mio or other no calorie water enhancer
1 T powdered sweetener
1 T cream
2 to 3 drops red food color
Make cake in an 8 inch round pan, as per directions. Use parchment paper on the bottom of the pan, for easy removal. Let cool in pan.
Cut up block of cream cheese and put in a stand up mixer or bowl. Whip until soft.
Add rest of ingredients to cream cheese and continue to beat until the cheese is very soft and almost pourable.
Pour cream cheese over cake in pan. Tilt pan back and forth until icing covers the cake and is evenly distributed over the cake. If necessary use the back of a spoon to help smooth icing to edges of cake.
The less you use the spoon the smoother the top of the icing will be.
Refrigerate the cake for a few hours until the cream cheese is completely set. Loosen the cake around edges and carefully remove from pan.
Scrape excess icing off the sides of the cake with a straight edge.