The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 26, 2009
I liked it and so did my husband, the really picky eater! Given other reviews I increased the cocoa powder by about a tablespoon (I like chocolate!). Then as I was mixing in the powdered sugar I did some taste tests. At about 2.5 cups added it was sweet enough for my simple cake. I then added enough milk so that it would spread without tearing my cake. After those minor adjustments it was perfect! Thank you for the recipe.
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Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 25, 2009
OMG Good! I used 1c of cocoa and 3c of sugar. I did have to add about 1 Tbsp more of milk. Didn't seem like it was going to be spreadable until I added all of the sugar. Then the little extra milk made it great! We will use this again.
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Cooking Level: Intermediate

Home Town: Vallejo, California, USA
Living In: Playa Del Rey, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 25, 2009
I gave this recipe 3 stars because I think it had too much sugar in it. It basically ended up like a chocolate buttercream, which I wasn't looking for. However, if you only add half of the amount of powdered sugar called for, its perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 21, 2009
It was good, but not superior. I would make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: May 19, 2009
This frosting is just fine, especially if you need something quick, but it's nothing special. As other reviewers, I used butter and I used less sugar and a tad more cocoa. I found the consistency a little gooey and bland in flavor, so I added about a tablespoon of cream cheese I happened to have on hand, and I think that helped both the taste and consistency. One note: I tried and tried but could not get the butter/cocoa mixture to combine with the milk. However, once I started adding the sugar, everything incorporated just fine. Although gooey at first, this frosting does firm up a bit on the cake after awhile.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: May 14, 2009
Wayyy too much sugar and not enough cocoa. I ended up mixing in a tub of store-bought chocolate frosting just so I could use it. It didn't taste good at all.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: May 14, 2009
10 stars if I could!!!!!! Won't ever use any recipe but this one from now on. I do use butter instead of margarine:)
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Cooking Level: Expert

Living In: Adrian, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
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Reviewed: May 13, 2009
This did not work for me at all. I followed the recipe exactly and beat the heck out of it but it was still thin and grainy. With all the great reviews I would like to try it again to see if I can get it to work.
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Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: May 8, 2009
This was good and very easy. I will definitely be using this the next time I need a chocolate frosting.
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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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Reviewed: May 4, 2009
This was very good and quick to make. I used oil instead of the suggested melted margarine. I decreased some of the powdered sugar and increased some of the cocoa powder to make it more chocolaty. I also used hot water instead of the milk to keep this recipe non-dairy. I used this to frost the inside and outside of a double layer s'mores brownie cake and topped the cake with mini marshmallows, chopped up graham crackers, chocolate chips and white chocolate chips. I then melted some extra chocolate chips into the left over frosting and drizzled that over the cake! It was delicious!!
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 25, 2009
Oh my, this was yummy! I cut this in half to frost Sandy's Chocolate Cake made in my bundt pan(from this site, also cut that recipe in half). As others mentioned, I used butter, not margarine, scaled back the sugar and added more cocoa powder. This was a wonderful consistency, went beautifully on my cake and really looked fantastic! **SO GOOD**. Will absolutely make this again!
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Apr. 20, 2009
This frosting is amazing!!! I followed the recipe exactly and only left out around 2 Tablespoons of powdered sugar because I had the consistency I was looking for. All I can say is YUMMMMMY!!!!! I used this on the Peanut Butter Brownies on this site.
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Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 14, 2009
OMG!!!! This frosting is very creamy and chocolatey. I added extra cocoa powder just for a richer flavor.This stuff was great on the Chocolate cake from this website!!!
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Cooking Level: Intermediate

Home Town: Ojai, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 29, 2009
I used real salted butter and it turned out perfectly. Great chocolate flavor. I made the recipe as stated otherwise. I will definitely use this recipe again. It went really well with the cream filled chocolate cupcake recipe from this site. YUM!
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Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 26, 2009
The ingredients are great for this recipe, but I gave it a 4 because I tweaked the amounts because of other users' reviews. I used 3 cups powdered sugar and added 2-3 tablespoons of butter to the 1/4 cup called for. This took care of the "too sweet" problem, and I didn't have to add extra cocoa powder. It also helped make the frosting creamier. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 23, 2009
Hmm, I don't really know how to feel about this. I may change my review when my neighbours and parents give me some feedback. It was kinda hard to work with, and I definitely had to add more milk. I haven't spread it over my brownies yet but I am afraid it will ruin them / rip them apart because it's pretty think. I think I'll toss it in the microwave to make it smoother before putting it on the brownies. Thanks for sharing this recipe!
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Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 19, 2009
Loved this frosting! I added more cocoa and less sugar like previous posters recommended. It was not too sweet and oh so chocolatey! Went perfectly with the One Bowl Chocolate cake III posted on this site! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 14, 2009
Thank you for the great recipe. This is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 12, 2009
A very delicious, easy-to-spread frosting which creates its own smooth finish. I found that I needed about 1/2 cup extra sugar to get the consistency I desires.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 6, 2009
I made some alterations to the original recipe. I cut the sugar down to 2 1/2 c., and added lots of extra skim milk. The result was very tasty and creamy!
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Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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