Reviewed: Aug. 20, 2007

This frosting is great. I made it twice this w/e - once on a yellow cake, and once on brownies. Rave reviews. I did use butter instead of margarine though, because I don't like margarine. I also found that I needed less 10X sugar than stated but that's just personal preference since I prefer frosting a bit on the creamy side. Definitely a keeper and very easy.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Aug. 13, 2007

This was really easy to make and sooo good. I used Valrhona cocoa, so the frosting had a deep chocolate flavor. Like other reviewers, I cut back on the sugar. I also used a wee bit more vanilla. I'll make this again and again.

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Firefly08

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 12, 2007

I found out we were going to a cookout and needed something to bring that was quick. I had a small chocolate cake that I had made and frozen in the freezer. I thawed it and whipped up this frosting. It was perfect. It tasted great and looked really smooth. It saved the day!

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Aug. 7, 2007

best with great chocolate cake

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Cook Of The Year !!!!

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Reviewed: Jul. 30, 2007

Great one!! Easy to make and cheap (used margarine instead of butter). I loved deep chocolate taste, so I reduced the sugar a bit, and upped the cocoa powder. I paired them with One Bowl Chocolate cake III - oh yummy!

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Lia O'Hara

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 25, 2007

I was very pleased with this frosting. I only wish I was as happy with the cake recipe I chose. This frosting is the only reason the cake is being eaten!

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Malena

Cooking Level: Intermediate

Home Town: Trenton, Missouri, USA

Living In: Pyong-Taek City, Kyonggi-Do, South Korea

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Reviewed: Jul. 23, 2007

I tried to follow the recipe, but ended up finding no confectioner sugar in my cabinet; I improvised by using Jiffy White Frosting Mix instead, with all the other ingredients. It turned out great! I iced the German Chocolate Sauerkraut Cake, took it down to all the boys at the neighborhood bar and they loved it.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jul. 22, 2007

Fantastic recipe! Thank you sooooooo much for the recipe.

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Mama Rivas aka Pablo's Hottie

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

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Reviewed: Jul. 16, 2007

Awesome chocolate frosting! It set up beautifully and tasted delicious with "Creamy Chocolate Cupcakes" on this site.

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Jessie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Broadview Heights, Ohio, USA

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Reviewed: Jun. 29, 2007

This is a fabulous recipe. For easier mixing, try combining the cocoa with the powdered sugar, WELL, with a fork. Definately adjust the sugar to your taste and it also cuts/or increases in volume well by adding a 1/4 cup to 1/2 cup crisco shortening. I also increased the cocoa to 2/3 cup for those of my customers who are "REAL" chocolate lovers.

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karen

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Reviewed: Jun. 22, 2007

The frosting turned out great.. I added powder sugar to taste and not what the recipe called for. People were asking if the cake was Sarahlee brand... it was JUST that good.

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sehrish.h

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Reviewed: Jun. 19, 2007

My son loved this, my husband didn't. It was a bit too runny for me. But my son has requested it for his birthday cake! So, I'll be making it again.

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pray4kids

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Reviewed: Jun. 16, 2007

Great base recipe... I think next time I will take the advice of others and use more cocoa powder and less powdered sugar (I only made a half-batch this time) but it's still good. It goes great with the zucchini brownies (also from this site). Yum!

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LenoreRockchild

Cooking Level: Intermediate

Home Town: Hays, Kansas, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 16, 2007

Great, creamy recipe. Use BUTTER. If you get lumps after you add the cold milk, just zap the entire mixture in the microwave for 10-15 second and mix again. I used 3 cups powdered sugar (was perfectly sweet) and increased cocoa to 2/3 cups. Use heavy cream for a shinier finish (similar to a ganache texture). Also, you can subsitute buttermilk instead of milk for a wonderful buttermilk, chocolate frosting. If you do, keep sugar at 3 1/2 cups. **I use this to frost Dark Chocolate Cake II - super.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 12, 2007

I used to it frost a banana cake. Completely delightful.

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JESSTAGG

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Reviewed: Jun. 10, 2007

I am a cake decorator, and at first I wasn't so sure if the consistancy would be creamy enough, but as I kept adding the 10x sugar, it became more creamy. It was easy and fast to prepare, and very delicious! I added 1/4 t salt so it wouldn't be too sweet and it worked fine! YUMMY! 5 stars!

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bunnykat

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Reviewed: Jun. 2, 2007

The only trouble I had was beating the butter and chocolate mix in with the cold milk and vanilla. I ended up just adding 3 cups of powdered sugar in before the other ingredients were mixed together. It turned out perfectly too! I agree with others when they say 3 cups is about the right amount to add, although you probably could go as low as 2 1/2. I frosted the "Dark Chocolate Cake I" from this site with this recipe. They went well together.

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danakscully64

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: May 28, 2007

Very good flavor and easy to work with. It made the cake but it did dry out the next day.

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firehedchef

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Reviewed: May 28, 2007

I'm giving this 5 stars because it is sooo easy, and fast. I added a little more cocoa, just my preference, and used chocolate milk, because it needed to be used up. The end result was chocolately, and creamy, more than enough to thickly frost a 9x13 cake. I also did not measure my sugar, but I'm sure it wasn't the called for amount. Kids loved it.

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