The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2009
Super easy and great for the One Bowl Chocolate Cake III make in 9x13" pan, single layer. Eyeball in a little extra cocoa. 1/2 the recipe is sufficient for a full cake coating. Then the whole thing can just be mixed in a 1 cup measuring cup and wisk. One bowl, one cup, and one pan for a complete frosted cake, not bad!
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Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 2, 2009
Wow! Wow! Wow! And casein free!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Photo by Lauren Vavala
Reviewed: Oct. 24, 2009
I agree to add more cocoa powder. I probably used 2/3 cup. I also added a dash more vanilla extract. It's good. I put it on Aunt Mary's Chocolate Cake.
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Photo by Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA
Living In: West Haven, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 22, 2009
Yum. I used three cups of 10x sugar and it worked well. It took a bit to stir and mash the lumps out of the butter and cocoa powder but well worth it.
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Photo by CookieeMonster13

Cooking Level: Intermediate

Home Town: Willard, Ohio, USA
Living In: Marion, Indiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 21, 2009
This was not a frosting but an icing. It went straight through my cake. However, my father, who received the cake, love the flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 14, 2009
This is my new go-to chocolate frosting recipe! I'm only giving 4 stars because, like others, I used more cocoa powder and less powdered sugar. It ended up perfectly smooth & creamy - I could have eaten a whole bowl without any cake!!
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Photo by mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 3, 2009
Followed the recipe exactly; made in the mixer. It was FABULOUS. Looked professional, tasted incredibly chocolaty and yummy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 3, 2009
Just average.
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Photo by amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Photo by sarah
Reviewed: Oct. 1, 2009
This was ok...just very sweet. Next time I will take the advice of other reviewers and add more cocoa and less powdered sugar. I don't think the butter mixes as well when it is fully melted - I think softened would be better. I will also add a little salt. I did use butter because I don't care for margarine. I found that 3 1/4 cups powdered sugar made for a spreadable consistency. I let this mix on med-hi speed in the Kitchen Aide for about 5 minutes to make a nice, fluffy frosting.
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Photo by sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 27, 2009
It was a great recipe. It's very, very rich chocolate frosting. I used it on cupcakes and it tasted great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 26, 2009
YES! De-lish! I put too much milk as others did but all you have to do is let is set in the refrigerator to thicken (you need at least 30 minutes to do so), or use as a glaze. I frosted 22 cupcakes w/half of the recipe & microwaved the rest to use as a fudge sauce over brownies & raspberries the next day, tasted sublime :)!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 24, 2009
This was a pretty good recipe although i found that i had to add almost another 1/4 cup of milk to get it to a spreadable consitency. Also followed other people's advice and used less sugar and more cocoa.
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PYR

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 21, 2009
Very good! (Even with the help of a 2 1/2 year old!) I did add a couple tablespoons extra milk to get the consistency I wanted. This will be going on top of a chocolate cake!
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Photo by Donna

Cooking Level: Intermediate

Home Town: Monroe City, Missouri, USA
Living In: Hannibal, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 19, 2009
I've tried others before... but this was not only the easiest, but the tastiest!!! Thank you so much!
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Photo by DianaBu

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 19, 2009
Delicious. My son is gluten and casein free, so I subbed with coconut oil and rice milk and it still came out creamy and frosted cupcakes beautifully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 13, 2009
I have make this a few times and it is easy and a rich and thick frosting. After I frost my cake I put it in the frig for a few minutes so the frosting sets up.
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Photo by Tracey Martin

Cooking Level: Expert

Living In: Fairfield, Idaho, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 9, 2009
I did not care for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 28, 2009
GREAT! i used real butter and 2 1/2 cups sugar. also i refrigerated until i was ready to frost and it was very thick and rich. in fact so thick i didnt think it would be enough to frost a whole cake but it was more than enough so dont skimp on the middle layer. worked great
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cat
Photo by cat

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 25, 2009
I substituted butter for the margarine and used only 2 1/2 cups sugar. The taste came out alright but the consistency was a little runny. Next time I'll cut back on the milk.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 11, 2009
This was ok. I had to stir it for 10 minutes over a pot of simmering water before it didn't taste grainy. I probably wouldn't make this again
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Cooking Level: Intermediate

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