The perfect topping for the Mocha-Hazelnut Cake.

Mocha Hazelnut Cream Cheese Frosting

1 (8 ounce) package Neufchatel cheese
1/2 cup margarine
4 (1 ounce) squares semi-sweet baking chocolate, melted, cooled slightly*
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup firmly packed light brown sugar
1/4 cup cold brewed Hazelnut Cream SEATTLES BEST COFFEE®

1. Beat Neufchatel cheese and margarine in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well.
2. Add SPLENDA® Granulated Sweetener and light brown sugar alternately with the coffee, beating after each addition until well blended. Beat an additional 2 to 3 min. or until light and fluffy.
3. Use immediately to frost cake or cupcakes. Or, cover and refrigerate until ready to use. Store leftover frosting in refrigerator.

Makes 20 (2 1/2 tablespoon) servings.
Preparation Time: 20 Minutes
Total Time: 20 Minutes

Nutritional Information Per Serving (2 1/2 tablespoons): Calories 120 | Calories from Fat 80 | Fat 9g (sat 3.5g) | Cholesterol 10mg | Sodium 100mg | Carbohydrates 10g | Fiber 0g | Sugars 10g | Protein 2g

*To melt chocolate in microwave: Place completely unwrapped squares of chocolate in a microwaveable bowl. Microwave on MEDIUM (50%) about 2 min. for every 2 chocolate squares or until chocolate is almost melted. Stir until chocolate is completely melted. If melting more squares of chocolate, increase the microwave time accordingly.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.