Two ingredients!! You gotta be asking how a frosting can only have two ingredients, right?  No? Not impressed? Not curious? Aww, come on. You don’t even need a mixer! Now, are you curious? This stuff is WOW. When I first tasted it, I shouted out a loud HOLY S*#T!!!! But it was meant in the best way. 🙂

You are going to want to just shove a big ol spoonful of this stuff in your mouth. It’s that good. So, I have used this frosting for chocolate cake, vanilla cake, strawberry cake…..I’ve even dipped some strawberries in it. It’s all good.

Oh, I should tell you…..this frosting sets up best in the refrigerator, so it’s best for a baking dish type cake….like a 9×13 or 9×9. Just spread the frosting all over your cooled cake and throw it in the fridge. I tried it on cupcakes and it works ok, but you can’t get much frosting on the cupcake without some of it spreading down the sides. But if you really want to  use it for cupcakes, I would chill the frosting first and then frost the cupcakes. But then, chill them again before serving. Make sense?

Ok, you’re going to be able to whip this stuff up faster than it took you to read this post.

Easy Fluffy Marshy Frosting

1  8oz container of Cool Whip, thawed
1 tub Marshmallow Cream/Fluff

Soften the marshmallow cream in the microwave for 15 seconds. Dump the marshmallow cream and the cool whip in a bowl. Whisk it together until smooth and combined. Spread it on a cooled cake and chill. That’s it!

The cake pictured, is my Wacky Cake:

Wacky Cake 

1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup cocoa powder
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 cup water

Preheat oven to 350. In a square 8×8 baking dish, put all the dry ingredients. Add the oil, vinegar and the water. Stir it up, but don’t over mix. Everyone over mixes…….GEESH. don’t do it.
Bake for approx. 25 minutes or until you poke a toothpick in it and it comes out clean. Let it cool completely.