I read everybody's review before trying a recipe, and have several comments. First, I agree that it is fabulous. I doubled the chocolate as suggested, but then found it much too thick to spread. So gradually I added more milk, 1 tablespoon at a time. Using a double recipes, I used not only the 3 tablespoons of milk called for, but another four as well! Lastly, some people complained about the difficulty in creaming the butter and confectioners sugar. They may have used a large mixer as I did (no choice) even though the recipe called for a small bowl. I just kept mixing and scraping down the sides, and after 15 minutes it was thoroughly mixed. I don't think it would have ever reached the same texture as creamed grandulated sugar and butter, but once it is so creamed that it is almost solid, that's plenrty.
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