This simple and easy recipe is very easy to make, but be sure to refrigerate cake when you make it because of the cream cheese. I whip this recipe up in a flash, and sometimes I will melt 1 cup of semi sweet chocolate chips and make it a chocolate variety. Ghiradeli chocolate is my favorite brand to use. You can also add toasted chopped nuts for a crunchy & nutty flavor. This recipe frosts a bundt cake, if I am doing a 3 layer cake, I will use a box and a half, and add a tablespoon or 2 of evaporated milk to make it more spreadable to the desired consistency.