I just made this and it is easy and delicious, but I did modify the sugar content substantially. I used Dutch baking cocoa, which is just 100% cocoa powder - no added sugar. The idea of putting 4 cups of sugar into this recipe though just struck me as way more than I wanted. I put in 1-1/2 cups of confectioner's sugar. I used the amounts directed for everything else. It came out plenty sweet and creamy. I put it on a depression-era chocolate Crazy Cake, and then sprinkled walnuts on top.
I had so much left over after icing a 9x9 cake (liberally) that I blended in even more walnuts, a bunch of flaked coconut, dropped it by the spoonful onto parchment paper and stuck them in the freezer to have as bonbons.
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I just made this and it is easy and delicious, but I did modify the sugar content...