Reviewed: Apr. 24, 2013

This turned out amazing. the only change I made was subbing milk for the evaporated milk. this came out smooth, creamy, and amazing

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frog legs

Reviewed: Feb. 15, 2013

I followed the recipe exactly, and very bitter :( I will try buttercream icing next time

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Jenkins1020

Reviewed: Dec. 24, 2012

Just made this to top my cake, and is super yummy, and super easy to make.best chocolate frosting i've found in a long time. thanks for sharing!

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cooknQT

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Dec. 16, 2012

This is a chocolate dream tasting honor.

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lauraelie

Cooking Level: Expert

Living In: Surprise, Arizona, USA

Reviewed: Nov. 11, 2012

This was quick easy to make. Also very creamy and easy to spread. I did not have the unsweetened chocolate squares and used Dark Chocolate chips instead. I also doubled the amount of chocolate because it needed more chocolate in my opinion. I will definately use this recipe again

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gfmom

Reviewed: Oct. 31, 2012

I am currently in Chile, and realized that there is no cocoa powder here... So while making a chocolate cake for my family, I decided to make this. It turned out wonderfully. I did not add the milk as I felt it wasn't needed. I also did not measure anything (as measurements also do not exist here) but I think I used a bit less powdered sugar. It had a wonderful flavor and I ate the leftovers with strawberries :) It made a great Halloween cake!

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Vail

Cooking Level: Expert

Reviewed: Oct. 30, 2012

Tasty frosting but consistency more like a glaze - wish I had stopped at 1 tablespoon of cream (or stayed with none) because it was too runny to hold a shape at the end. I used a good chocolate and my frosting was very light. Perhaps because I used 1 oz of chocolate, which with my bar was only 2 squares? Used to top pumpkin bread III cupcakes from AR and the combo was fantastic.

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SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Oct. 21, 2012

Realized I was out of butter when I went to make a frosting for my son's birthday cake. Couldn't get to the store so I made this frosting. It reminded me of chocolate cheesecake. I liked it, but I prefer regular chocolate frosting on cake. It was interesting, however.

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ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Sep. 8, 2012

Super tasty and has that cream cheese tang. I backed off by 1 cup of the powdered sugar at the suggestion of other reviewers. Also subbed half&half for evaporated milk. Turned out fine & dandy when paired with "One Bowl Chocolate Cake" from this site.

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Reviewer:

candlebat

Cooking Level: Expert

Home Town: Sioux Falls, South Dakota, USA

Living In: San Diego, California, USA

Reviewed: Jun. 11, 2012

I needed frosting for a box cake mix since I didn't have any on hand, and didn't really want to use the traditional whip cream version i have (which uses shortening - very messy and time consuming). This recipe seemed simple enough and I had a bar of cream cheese that needed used. Like another reviewer I added butter (about 4 tbspn). I needed enough for a layer cake, and I actually ended up with enough extra to frost a pan of brownies with. Used half and half, maybe more like 3-4 Tbsp - amount of liquid needed will depend on the amount of sugar used. Followed the directions otherwise, turned out great. This was a birthday cake and I used a piping bag for added decorations, had no trouble piping this, although you do need to work fast since the icing dries almost like a sugar cookie icing once it's applied. Delicious, this is a keeper for my baking box!

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