I made this recipe and followed the ingredients to a certain point. I used all but 2 squares of a Ghirardelli white chocolate baking 4 oz. bar and about 2 cups semi-sweet chocolate chips. I also added 4 TBSP of unsalted butter as some reviewers suggested. Then, when I got to the evaporated milk, we had none. I decided to add some coffee and milk, so about 2 TBSP hot coffee, cooled down with an equal amount of milk. This did affect the consistency, so I added some cocoa powder and powdered sugar til we thought the flavor and consistency was what we were pleased with. It was fabulously delicious! I think the point is that this recipe is easy, good, and can be played with and not affect the deliciousness or use of the frosting. I frosted 24 large and 12 small chocolate cupcakes from the Chocolate Cake II recipe on this site. They were all devoured at my husband's 50th birthday celebration yesterday. :)
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I made this recipe and followed the ingredients to a certain point. I used all but 2 squares...