This was published by Baker’s Chocolate as a frosting for cookies, but it seems like a super-simple idea for frosting a cake or cupcakes as well. I haven’t tried it yet, since I don’t have a freezer to keep the Cool Whip in or a microwave!
8-oz tub of Cool Whip, frozen
6 1-oz squares Baker’s Semi-Sweet Chocolate
Microwave Cool Whip and chocolate in a bowl on high for 1-1/2 minutes or until the chocolate is melted, stirring after one minute. Let stand for 15 minutes to thicken. Spread over cake, cupcakes, or cookies; let stand until firm.