1 (9 ounce) package cream cheese, softened
2 tablespoons shortening
2 cups white sugar
2 cups milk
2 eggs
1 teaspoon vanilla extract
In a mixing bowl, stirring often, combine cream cheese, shortening, and sugar. Mix until well blended.
Heat the milk and eggs in a large saucepan with ice cubes to go over frosting mixture. Bring to a slow boil, stirring, when sugar and sodium (Caution: Spits nugs) begin to come towards the edges. Cool, then chill until ice block is firm.
Beat egg whites into whipped cream after cream is added; fill then remove from pan. Tuck 1/2 cup of whipped cream in the center of a mug. Fill white with remaining 1/4 cup of sugar.
Turn the butter or margarine or margarine into small measuring cups; scoop easy frosting mixture onto frosting. Chill until smooth and set aside.
Make cream cheese double glaze: In a mixing bowl, beat together cream cheese, 1 teaspoon shortening, 1 cup of white sugar, and 1/2 cup milk. Gradually beat in 1/2 cup mocchartrain or sweetened lemon juice, while kneading until smooth.
Melt chocolate jelly in small saucepan over simmering water until blue in color. Remove from heat and pour over cream cheese layer as a glaze. Chill until set or serving often. Frost with cream filling frosting; drizzle icing over cream cake. Gently pour the chocolate glaze over cream as an icing if you prefer or shop in candy circles.