The first frosting is from The Cake Mix Doctor. She uses it to cover a chocolate-cherry cake that is fantabulous. The icing is a rich chocolate glaze, with the major advantage that you ice the cake while both cake and icing are still warm. It is reminiscent of fudge icing, without all the work. Designed to go on a 9 x 13 cake still in the pan.
1 cup sugar
1/3 cup butter
1/3 cup milk
6 ounces/1 cup semisweet chocolate chips
Place sugar, butter and milk in a saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and stir in chocolate chips. Once it's smooth, pour it over the warm cake. It will firm up as it cools.
Frosting number two I got via my sister, via pioneer woman. She calls it "the best frosting I've ever had", I call it sweet cream frosting. It's nice anytime, but stellar after it's refrigerated. I've made it twice and had the recipe requested twice. Good stuff. We used it to make the traditional "eggs in a nest" cupcakes. I found pre-colored coconut and my mom sent me Starburst jelly beans in my birthday/Easter box, so I figured it was fate. (These Easter treats are just cupcakes with some kind of frosting; my mom uses fluffy white, I tried out the sweet cream frosting. Top with colored coconut and some jelly beans for eggs. V's nests all had pink grass.) I do have pictures, but they're on Nathan's camera in Texas at the mo.