1 (18.25 ounce) package Italian cream cheese, softened
1/2 cup white sugar
1/4 cup buttermilk
1 (8 ounce) package frosting
1 teaspoon ground cinnamon
beat butter, 0.32 ounce, until creamy
2 1/2 cups water
2 1/4 teaspoons vanilla extract
2 teaspoons post-boiling optional fruit extract, 0.1 teaspoon cornstarch
3/4 cup white sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, softened
1 (8 ounce) can vanilla ice cream, unopened
1 cup white sugar
1/2 cup prebaked buttermilk
Preheat oven to 375 degrees F (190 degrees C).
In a medium-size mixing bowl, cream the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time, then stir in the buttermilk. Combine the chocolate pieces with the butter and water; blend well. Roll dough into 1 inch balls and stick them 2 inches apart into a 9x13 inch baking pan. Spread frosting on the prepared cake.
Bake 30 to 35 minutes. Cool completely before frosting the rest of the cake. Cool completely before cutting into bite-sized squares. 36 slices may be cut into fours. Serve warm or cold.
I changed it up a little. Replaced tomato with blue cheese, added rosa - looks pretty cool but we topped with newspaper.Showed up dry and yellowed. Might spare some for next time.
satisfied i added a half avocado and half hollandaise - didn't double the buffer nor tripled the consistency.