Reviewed: Jun. 2, 2007

YUM! Perfect frosting. Frosted the Mafioso Chocolate Cake with this one. Fantastic!

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Betsy

Cooking Level: Intermediate

Home Town: Freeport, New York, USA

Living In: Wellington , Wellington, New Zealand

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Reviewed: May 19, 2007

I thought it was great. Loved the hint of cinnamon and it was nice and creamy.

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KENDELL2

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Reviewed: May 12, 2007

Excellent recipe I used for a base. I omitted one cup of sugar and the cinnamon - I then added 1/2 teaspoon of cayenne pepper. I then let it sit overnight and WOW! Throw away the cake and eat this frosting!

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Cookin' Canuck

Cooking Level: Expert

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Reviewed: Feb. 18, 2007

I really enjoyed this frosting. The cinnamon was a subtle but great addition that I definitely recommend trying. I needed to use close to the 4 cups of powdered sugar to achieve the consistency of the frosting I wanted. Delicious. Thanks!

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kdeeryhays

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Reviewed: Jan. 22, 2007

Very easy to make, and so yummy! I'd did make a lot of frosting, but works out perfect. When we take the seran wrap off of the cake to eat it we have extra to put back on. Lol Me and my 7yr old niece made this with the one bowl chocolate cake III submitted by Shirley. It was wonderful...Thank you for sharing

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Stephanie C.

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Jan. 19, 2007

This one is a keeper! Thanks for the great recipe.

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LizB

Cooking Level: Intermediate

Home Town: Parry Sound, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Jan. 7, 2007

Delish! Made with "Too much Chocolate Cake" on this website. I only needed 2 cups of the sugar for our taste, and it was plenty sweet! It was also enough to ice a 2-layer 9" round cake.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 6, 2007

Wonderful!

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jan. 1, 2007

I used this on my daughter's VERY chocolatey birthday cake and WOW!!! It was a perfect balance between the cake and the frosting. I will definitely use this recipe again. Thanks so much for sharing it.

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Maple Lane

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Reviewed: Dec. 13, 2006

Oh mah gawd, this is the BEST frosting ever. Frost them on Chocolate Pumpkin Cupcakes, yum!

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K.T.

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Reviewed: Jul. 16, 2006

I needed to frost a rich, dense devil's food cake, and this turned out to be just right. It's a wonderful, creamy chocolate frosting that enhances the flavor of the cake without overwhelming it, as some tend to do. I used more cocoa powder (2 heaping tablespoons) and left out the cinnamon, as it didn't seem to need it. I used this on a layer cake, and would recommend refrigerating the frosted cake for a few hours before serving. This helped the frosting to firm up, making it easier to cut and serve. Thank you so much! I think I have a new favorite chocolate frosting!

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trufflebun

Cooking Level: Expert

Home Town: Warrenton, Oregon, USA

Living In: Santa Barbara, California, USA

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Reviewed: Jun. 9, 2006

GREAT!! I did make a few changes. I used 2 sticks of butter, and a teaspoon of chocolate extract(which may be hard to find for some), and no cinnamon. I also used about 2 1/2 cups of sifted confectioners sugar. Oh my gosh, the extra butter and sifting the sugar gives these a wonderful taste and texture. I frosted dark chocolate cupcakes and served them at a recent gathering at my home. They were a real hit!! Not too sweet. This is a definate keeper!

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ljk61

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: May 15, 2006

This was a wonderful change from regular cream cheese frostings. I loved it. I didn't use the cinnamon though. Maybe next time I will try that. But it was very good without it!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: May 10, 2006

This frosting was just what I needed! Quick and easy to make, I had everything on hand, and it turned out perfectly! (I hate to say it, but I left out the cinnamon, too.) I was sure to add each cup of powdered sugar and tablespoon of milk one at a time to avoid consistency problems. I added a bit of extra cocoa as the recipe suggests, and it is wonderful! Reminds me of mousse. Mmmm!

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Momma Minerva

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2006

I put this frosting on banana muffins II and it was absolutley gorgeous we all loved this frosting.this is a keeper.thanks for sharing it.

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ELLEN666

Cooking Level: Intermediate

Home Town: Croydon, Greater London, England, U.K.

Living In: Penge, Greater London, England, U.K.

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Reviewed: Apr. 19, 2006

AMAZING. The texture and consistency of this frosting is incredible! It is dense, thick and creamy which makes it a breeze to frost a cake. The taste is amazing; not too sweet and perfect on a dark chocolate cake. I would recomend using half the required sugar and then tasting it before adding the rest, as i found it to be perfect with only 2 cups sugar. My new favorite!

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TIGURRBABY

Cooking Level: Beginning

Living In: Suffield, Connecticut, USA

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Reviewed: Mar. 28, 2006

Made this to frost A-Number-1 Banana Cake. The addition of cinnamon in the fosting is a great compliment to both the chocolate and banana. Thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2006

Excellent frosting! Especially for those who generally think frosting is too sweet or rich: I used this on a cake for a friend, and she and her boyfriend said it was the best frosting they had ever tasted! Just sweet enough without making your face burn! Will definitely use this again.

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Jonah's Mom

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Mar. 22, 2006

This frosting has an unusual taste, I'm sure it was the cinnamon. I didn't really care for that, but it could easily be left out. Also I made the ~mistake~ of using reduced fat cream cheese--don't do this. It won't thicken. I wish I had kept track of how much powdered sugar I put in trying to get it thick enough to spread rather than pour. That's my fault though, I think. Obviously many like this recipe, I'm afraid I'm not really one of them, though. Sorry.

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Mar. 21, 2006

I halved this recipe except for the butter, I also omitted the cinnamon{just wasn't what I was looking for} and it is divine, not too sweet, nice chocolate flavor with just a hint of sour, reminds me of chocolate and sour cream, yummy. Really good, quick to whip up and perfect for just about any chocolate cake out there. I think it would be excellant on a nice moist yellow cake too. Thanx for the great recipe!

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