Reviewed: Aug. 10, 2008

I paired this frosting with the luscious lemon cake. It was very good, however, very sweet. I didn't even use the required amount of sugar. I liked each item separately, I don't think I'll pair them together again. This frosting would be very good on perhaps a butterscotch cake or maybe even cheesecake brownies.

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Joy!

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Madison, Tennessee, USA

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Reviewed: Jun. 28, 2008

So yummy and creamy!!

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Laura

Cooking Level: Intermediate

Living In: Lynchburg, Virginia, USA

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Reviewed: Apr. 26, 2008

Made 1/2 recipe and put over Deep Dish Brownies from this site. Very, very good!

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Apr. 20, 2008

This is okay, I guess I like sweet frostings because this was too bitter for me. I added more powder sugar and milk to get it to the flavor that my husband and I enjoy. I am not a fan of dark chocolate but am crazy over milk chocolate, so maybe this is why I wanted it sweeter.

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love2cook

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

This is good frosting recipe to start off on but needs tweeking. It definitely needs more chocolate. I would almost double the chocolate because the cream cheese and the sugar dominate the flavor. Others have suggested reducing the sugar amount and even adding some coffee. If you are a true chocolate afficcianado you are definetly going to want to make some changes.

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the bullfrog chef

Cooking Level: Professional

Home Town: Three Rivers, California, USA

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Reviewed: Mar. 5, 2008

I will be making this again! It was perfect and very easy to spead. I made it with a chocolate cake. Don't forget to double the recipe if you are making a double layer cake!

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Charissa

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 20, 2008

The best part of the cake! Seriously ... made it for my brothers Birthday and he loved it. Thanks

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Ange Rayner

Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

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Reviewed: Jan. 21, 2008

THIS FROSTING HAD A GREAT CONSISTENCY AND SUPERB FLAVOR. ABOUT THE ONLY THING I DID DIFFERENT WAS I ADDED 2 TEASPOON OF INSTANT COFFEE TO THE MELTED CHOCOLATE TO INTENSIFY THE FLAVOR. IT WAS SUPER SWEET AND FLAVORFUL. NEXT TIME I MAY ADD MAYBE 3/4 CUP LESS SUGAR. I ALSO USED LOW FAT CREAM CHEESE AND IT STILL CAME OUT FABULOUS. THIS IS A KEEPER FOR ANY BAKER. KUDOS TO THE RECIPE CREATOR.

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BUJNA

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Reviewed: Nov. 24, 2007

Well this was just sinfully good! I wonder if the reviewers who found this frosting bitter realized that there is supposed to be one tablespoon of vanilla in this recipe. I almost bypassed that myself and would have tossed in the usual teaspoonful. The only problem I encountered with this recipe was in the mixing. However, I must admit that I didn't let the cream cheese come to full room temperature. Also I don't have a stand mixer which would have helped as this is a very sturdy frosting! Anyway, a couple more tablespoonfuls of evaporated milk took care of my problem. Try this on one of the dark chocolate cake recipes from this site. It's to die for!

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Emma

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 30, 2007

Very good frosting! I didn't think it was bitter but then again I love chocolate. I made it exactly as stated in the recipe and it frosted a 9" 2 layer cake. Very good recipe, I'll keep this one for lots of cakes.

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michelle

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Willard, Missouri, USA

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Reviewed: Sep. 13, 2007

This recipe turned out great for me! The best part about it is that it's not too sweet. For those of you who are the type to scrape some of the frosting off your birthday cake. This is the recipe for you!

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Ahia Girl

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Reviewed: Sep. 13, 2007

Love the cream cheese tang and it spreads beautifully. My only problem is that I ran out for my 3-layer 8-inch-round cake. Will use again and again and again.

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tangerine jellybean

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2007

I have made this many times and everyone loves it. I use it on all different types of cakes.

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Jan

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 11, 2007

The recipe turned out and was very easy to prepare. I think a little less chocolate would be ok. It was a little bitter. I added about 1/4 cup of white sugar and it helped.

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sbrouge

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Reviewed: Aug. 11, 2006

This was very quick and easy to whip up and spread over a layer cake. I used half fat cream cheese for a less-sinful result. I also only used around 1/3 of the sugar suggested. Even with a small amount of confectioners sugar it was a great consistency. I used 87% cocoa swiss chocolate and also added a couple of squares of white vanilla chocolate instead of using condensed milk. I changed the servings to 6 as I was frosting an 8 inch layer cake and it was to be swirled with the Brown Sugar Cream Cheese Frosting. I had a tonne left over so it was more than enough; I think there would have been plenty to frost the 8inch layer cake on it's own. This was all used on the "Fudge Cake" recipe. It was so rich and delicious. It was perfect for a special occasion cake (in this case a birthday). I actually found the frosting quite tangy, but this might be because I didn't use condensed milk and I cut the sugar so much. I do like a good tangy frosting. I would recommend this to anyone who is a chocolate lover, and I think it would probably actually work best on a non-chocolate cake in order to appreciate it fully.

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Cherry Rae

Cooking Level: Intermediate

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 3, 2006

I made this to go on a chocolate cake-- Dark Chocolate Cake I, I think, but I'm not sure-- and it was pretty good. I was looking for a more cream cheesier taste, as this was quite fudgey, but it wasn't a bad taste; just not exactly what I was looking for. Very rich and smooth. It just barely covered 3 layers, but the frosting and cake were soooo moist and chocolatey together there was no need for excesses of frosting (though I am fond of them). I would definitely make this again to frost a dark chocolate cake for a quasi death-by-chocolate experience. :)

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Leravenn

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Reviewed: May 27, 2006

SO good! It turned out thick and rich, almost like a fudge icing. I used it to frost David's yellow cake, also from this site. Beautiful combo. I was short one square of chocolate, so I used 3 TBS. cocoa powder + 1 TBS. butter and melted it with the rest of the chocolate. This recipe worked out very well in my Kitchenaid. I made it for my little guy's 2nd birthday today, and he loved it too!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 15, 2006

I made this to put on a Chocolate Angel Food Cake. It was very good. I made this exactly as the recipe said. I wouldn't change a thing with this recipe.

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momof_6

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

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Reviewed: Apr. 14, 2006

Really good except I used whipping cream instead of condenced milk. Also, I didn't measure the sugar, but I'm pretty sure I didn't use as much as the recipe called for. I just added as much as I thought would be good, and it was!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jan. 8, 2006

Loved this recipe! The only substitution I made was heavy cream for the evaporated milk. I only used the cream since I had some left in the fridge from another recipe and wanted to use it up. Not sure if the cream made it taste different . . . but it was delicious.

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ALFIGLER

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