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CANADIANS CAN COOK FISH -- AND OTHER THINGS

© Louis Bignami

CREAM CHEESE FROSTING

8-ounce package soft cream cheese 2 squares unsweetened chocolate, melted 2 1/2 tablespoons milk 3/4 cup powdered sugar 1 cup chopped nuts 6 tablespoons butter, melted

In a mixer, beat the cream cheese until light and fluffy. In a saucepan over low heat, or in your microwave, melt the chocolate in the milk. Remove from heat, stir and add to the cream cheese. Add powdered sugar and melted butter and stir until well-blended. Cool. Frost the cake. Then cover the sides, or top, but not both, with chopped nuts. Pecans, walnuts and macadamia nuts work well.

TIMING: This cake tastes better if it has time to cool and set up in the refrigerator before serving. Like all cream cheese frosted cakes, it should be kept in the fridge.