Reviewed: May 24, 2009

This is an excellent recipe. Easy to follow and to do. My husband LOVED the frosting and he normally hates frosting. Rest of the family loved it as well!!

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JWhite

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Reviewed: May 5, 2009

Easy to make. Tastes like fudge. For me it was just too much, too rich and too overpowering even on a chocolate cake.

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Katie-Kate

Cooking Level: Intermediate

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Reviewed: May 4, 2009

I was disappointed with this frosting. I followed the recipe completely. The flavor was average. The consistency was thin. I guess if I experimented with it, I could make better. However, I don't think the base of the recipe was good enough to keep trying. I will look for another recipe when I need a frosting again.

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MADCOOKS

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Reviewed: Apr. 20, 2009

have to admit i did alot of tweaking on this and boy did it pay off!! normally i try to stay within the peramiter of the recipe here and am glad i do but i have been sooo tired of the sugary icing as much as i like icing!! so what i did was use 12 oz chocolate melted, 2-8 oz cream cheese & 1 cup butter, and what a treat!!! delish!! have used with white, milk and semi sweet chocolate at different times on this recipe and all have been sooo good and not soo sugary!! try it u'll love it!!!

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floridatreasure1983

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Mar. 22, 2009

If you're wanting a icing thats not too sweet, this is a real winner. Loved it and will use it many more times. Thanks. Yaba

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yaba

Living In: Ninety Six, South Carolina, USA

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Reviewed: Mar. 22, 2009

Pretty good. I think I should have mixed it on high a little longer because mine was a tad grainy. Not quite as smooth as I thought it should have been. Also, followed the recipe exactly and mine wasn't as dark a chocolate color as the picture shows. Better than store bought but may try another recipe next time.

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blessedbylove

Cooking Level: Expert

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Reviewed: Mar. 19, 2009

Everyone like this frosting except for me. I'm not much of a chocolate fan but I made this for my cousins birthday who of course loves chocolate. I didn't have the squares of chocolate so I substituted 3 Tbsp. cocoa powder plus 1 Tbsp.cooking oil or shortening for each 1 oz of chocolate needed(this is the formula Better Homes and Gardents gives).It actually worked very well and if it seems to thick just add more oil until the right consistency of melted chocolate. This recipe reminds me of Costcos chocolate cake if you've ever had that. Great recipe for CHOCOLATE LOVERS!

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Brooke

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Reviewed: Mar. 5, 2009

Delicious! Not too sweet, and very creamy! I love it how it is written, but I now add in a tablespoon and a half of butter and switch to half & half. This is one of the best frosting recipes I have found. Thanks

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drewsmama

Cooking Level: Intermediate

Living In: Woodinville, Washington, USA

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Reviewed: Feb. 1, 2009

This is great! My great aunt had a wonderful chocolate frosting that I loved and it was not sickenly sweet, like most are. This recipe is the closest I've found to hers yet. Loved it loved it! I used milk because I didn't have evaporated milk or half & half on hand. No problems and the kids loved it too.

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madnickmom

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Reviewed: Jan. 26, 2009

Only 4 stars since I altered the recipe to make it a mocha frosting by adding 1T of instant coffee to the chocolate and I also added heavy cream instead of the evaporated milk. Still wonderful in my dark choc cake as a filling.

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: Jan. 21, 2009

This icing was so yummy. I had only 85% chocolate so I added some cocoa and 2 tbsp of butter to the icing. I also left out the salt. It came out creamy and every one loved it.

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tjane

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Reviewed: Jan. 10, 2009

The best frosting I've ever made!!

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dking

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

I melted the chocolate in the microwave & used regular milk instead of evaporated. I halved the recipe (enough for a 9 x 13 cake) and didn't want to open a whole can for such a small amount of milk. Everyone loved this - thanks!

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sissabelle

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

Super tasty! Nice and rich and full! I followed people's advice and used a little less sugar (more like 4 1/2 cups)

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Maty Spitz

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

Luscious is the best way to describe this frosting. As I read through the recipe I was a little skeptical about the fact that it called for no butter, and indeed, as I mixed it up, I couldn't help but add a couple of tablespoons which I found made this a lot creamier. Rather than opening up a can of evaporated milk for such a small amount called for, I simply used half and half (milk would be fine too) until I had the desired consistency to pipe it onto "Banana Cupcakes," also from this site. Rich, chocolatey, creamy and not too sweet, this was simply perfect.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 5, 2008

On my tongue, I first tasted sweetness. Then came the tang of cream cheese. This was followed by a slight bitterness that is often characteristic of chocolate. Complex flavor and very smooth. Not your usual chocolate frosting.

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WrenskiBaby

Cooking Level: Expert

Home Town: Sidney, Nebraska, USA

Living In: Galena, Ohio, USA

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Reviewed: Oct. 17, 2008

This tastes wonderful! I've made it a couple times now, and here are a couple things I've learned from my mistakes: (1) Don't add much milk to thin it -- just keep beating it with the mixer. (2) You can substitute orange liqueur instead of vanilla, and/or add pumpkin pie spice. (3) The pumpkin spice and orange liqueur mix added to frosting is really good over the Chocolate Pumpkin Cake recipe on this site. (4) It's hard to not lick your fingers with this recipe!

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angloesque

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Reviewed: Sep. 30, 2008

Fabulous! I don't usually like to alter a recipe too much before I've tried it once, but since I didn't have unsweetened chocolate, I had to. I only used half the sugar and doubled the chocolate using semi-sweet chocolate chips. Turned out perfectly rich and chocolatey and I will use this all the time! Thanks for the recipe!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Sep. 25, 2008

Really great did great things for my cake a step away from the same old thing. Thanks for submitting

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kathy

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Reviewed: Aug. 24, 2008

this frosting was pretty good - i especially like that it is so versatile. i had to substitute a lot of ingredients just based on what i had available - unsweetened cocoa power and oil for the chocolate squares, whole milk for evaporated, and i only had about 6 ounces of cream cheese. it still turned out rich, fluffy, and easy to spread. yummy!

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