Wow...what an incredibly beautiful frosting! Smooth, shiny, spreadable, decadently fudgey and creamy, this is without a doubt one of the best chocolate fudge frostings ever. I used 4 ounces of fine quality chocolate and 1/2 cup milk and it was simply perfect, ready to spread after standing about 5-10 minutes. My only suggestion would be that while this is adequate for a 13x9" cake, my 2-layer cake could easily have used another half recipe, even a double recipe if decorated.

Mmmmmmm! Really old-fashioned, fudgy taste. I used 4 squares of chocolate instead of 3 and didn't end up adding even 1/2 cup of milk. I just measured the 1/2 cup, added it slowly, and stopped when the texture was perfect - no problems with it being too runny this way. It was smooth, silky, and stayed soft for the 2 days the cake lasted. I did put a thicker layer on one part of my cake to see if it would become harder, like fudge, and it did get somewhat firm - would be excellent in a thick layer on brownies!

I have made this recipe as is and loved it. But I was short ingredients last time and used 1 1/2 sq unsweetened choc., and 6 Tbl. milk. I used everything else according to the original recipe. It was just as great this way.

My husband liked it more than I did...I thought it was too "gooey" for lack of a better word.

This is the best! Super easy and it tastes delicious! I added 1 more square of chocolate and started with 1/2c milk, then dribbled a littlemorein during mixing until I had the consistency that I wanted...spread beautifully and and tastes wonderfully! Will be using again and again!!

super delicious..mmm

Great taste and easy to make. I followed the recipe exactly, it worked well but I think I will put more chocolate in next time and less confectioners sugar, to make it more choctastic!

Very good and fudgy. I cut it in half and it was still too much for a bundt cake. I did use and extra square of chocolate.

This was the frosting I used for a friend's birthday cake. When he tasted this frosting, he had a huge smile. According to him, this is how frosting should be. I did adjust the amount of milk used, starting with 1/4 cup and then add small dribbles until it was the consistency was right.

I did it wrong and it was still good!!! I was in a rush and DIDN'T melt butter w the choco. When I was finished, I put it in the fridge. Half hour later I thought "hey, wasn't there supposed to be butter in this?!!". Oops! So out comes hand mixer and I whipped in the butter. Very nice. Was more fluid than than other frostings which made it look smooth on cake top. I agree could use more choco, but its nice the way it is - not too sweet, not too choco.

I tested this recipe against 3 other fudge icings, and it ended up being our least favorite. It had a great consistency and was easy to work with, but although I used good chocolate (Ghiradelli), its flavor was lacking.

I cut the recipe in half for brownies and only used 1/4 c. milk and LOVED it! very easy to make and soooo good! I'll never buy frosting again.

It is more like a glaze than a frosting but it still delicious.

Awesome flavor to this frosting! It tastes just like fudge. However, way too much milk. I suggest starting out with 1/4 cup and adding more as needed. Also, it is better if you use a hand blender. It needs to be soft and shiny or it tastes grainy and too much like confectioner's sugar. I gave it a 3 because I had to use 1 1/2 lbs of powdered sugar and I'm not sure if I will still have to add more. I had to refrigerate it just to thicken it up. This, after hours of sitting at room temp.

My mother has used this recipe for many years and it's always a family favorite.

Awsum amazing to DIE for!!!!