This was a really nice buttercream frosting. Good consistency and flavor. I also used only butter (I don't really get using shortening in a "buttercream" frosting), and colored it with regular food coloring, using a bit less milk because of the extra liquid.

Reviewed On: Jun. 29, 2009

I ran across this recipe a couple of years ago while looking for something chocolate to bake that didn't require eggs. I'm glad I found it. I love this recipe and make it a lot! Very good just as is, though I use a tad less water to make the sauce a bit thicker. Very nice flavor, easy to make, and turns out well every time.

Reviewed On: Jun. 19, 2009

Can't speak for the cake, since I only made the icing, but it was really good! A great topping for a dark, rich chocolate cake when regular icing is just too sweet.

Reviewed On: Jun. 19, 2009