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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kwolfe

Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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Reviewed: Mar. 2, 2009

I read other reviews and followed their advice to sift the cocoa and powdered sugar together before adding to the butter. I needed less milk that listed and I used an extra 1/3 cup cocoa. I also followed others advice and chilled the frosting overnight and then beat it again in the mixer and it had a very nice texture. I used it on the Dark Chocolate Bacon Cupcakes on this site.

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Nana2007

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 28, 2009

This was not the dark fudge frosting of my dreams. It's too sweet and not chocolately enough as written. Heeding advice, I added 2 TBSP dark coffee, and decreased powdered sugar. Still not happy, I ended up adding another round of butter and cocoa and then it could stand up to the Black Magic Cake on this site. I will keep looking.

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alo365

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Reviewed: Feb. 27, 2009

Super frosting. kids went nuts over it on the birthday cake. Thanks!

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Jennie S.

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Reviewed: Feb. 23, 2009

could've been a little more moist, but went great on my cupcakes!

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bake 4 fun

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Reviewed: Feb. 7, 2009

This turned out perfect for me, not too much chocolate taste but still sweet. I substituted butter for margerine. I used this recipe for a filling to go between cake layers, so I simply added one cup of frozen whipped topping to the recipe and it turned out in more of a mousse texture, which worked fantastic!

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Silvamord

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Perfect for a bundt cake and not too sweet♥ Easy to make too.

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aebleskivers

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Reviewed: Feb. 3, 2009

I tried the recipe as it is, and I couldn't really use the frosting that it yielded. I tried again and cut the sugar back to 2-2 1/2 cups, and increased the cocoa by about 1/3 of a cup. I also added in some coffee, as I had brewed some while making the Black Magic Cake from this site. The frosting was then a bit runny, so I had to add flour on top of that, but after all the alterations it turned out great. The recipe listed here isn't anything special, but it lays a good foundation and you can easily play around with it to get a sweetness and consistency that suits your tastes, and in that sense it was very helpful. Also, one mistake I made was not to sift the cocoa powder and sugar, so I did end up with some clumping, but will remember to do so next time.

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Anna

Cooking Level: Beginning

Home Town: Reykjavík, Höfuðborgarsvæði, Iceland

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Reviewed: Jan. 25, 2009

I thought this was good but not great. I think adding more cocoa would make it better. The texture was nice and it didn't stick to the plastic wrap!

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WRLDTRAVLR

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

This got good reviews from my fans! Was looking for something quick and easy to top a regular box cake mix, and this hit the spot perfectly! I did use butter instead of margarine, and made sure to really mix the cocoa in. Then I substituted Heavy Cream for the milk, using about 1/2-3/4 cup, making more of a whipped creamy frosting. Worked fabulously!

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Bakn4thekids

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Reviewed: Jan. 19, 2009

yummy

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beau

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Reviewed: Jan. 10, 2009

Really good & really easy chocolate frosting!!

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KLS

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Reviewed: Jan. 6, 2009

very very good. i add extra cocoa and less sugar. and a little extra milk.

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amber

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Reviewed: Jan. 5, 2009

this was a very easy and delicious frosting. I will use this recipe again!

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TaraME

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Reviewed: Jan. 4, 2009

Okay. Tasted more like store bought than rich homemade frosting.

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Joannealexis1250

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Reviewed: Jan. 1, 2009

I followed another reviewer right off the bat and went with 1/2 cup butter instead of the 1/4 cup margerine. All else the same and came out perfect with not additional milk or confect sugar needed. This is a very quick and easy recipe with great results. Probably not my choice for a special occasion but great in a hurry or even cupcakes. Sweet but not too sweet. Spreads nicely. Comes out light in color. Everyone liked it.

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Chris from CT

Home Town: Wallingford, Connecticut, USA

Living In: Killingworth, Connecticut, USA

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Reviewed: Dec. 18, 2008

Really good frosting... I did add an extra tbs of butter (not margerine) and a tbs of honey to cut the taste of the powdered sugar. So much better than the store bought stuff. Thanks Tianne for the great recipe!

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REDHEAD_T

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Dec. 4, 2008

Rating the recipe as written, I don't think it was very good. The taste was what you would expect from chocolate frosting, but all I could taste was the vanilla, and the texture was awful. I ended up scrapping it and using the Chocolate Buttercream frosting recipe on this site. The ingredients were almost the same, but called for hot fudge sundae chocolate as well. The main difference in preparation was that it called to sift the ingredients. I may have had more luck with this if I had sifted, but as written the result was very grainy and not something I would recommend.

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CNMHARRISON

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Dec. 3, 2008

I slowly added sugar, tasting occasionally, and ended up with an extra cup of sugar. Delicious dark chocolate frosting! It is a 5 star recipe with less sugar. I frosted the Dark Chocolate Cake I on this site and it was delicious!

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mt20

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Reviewed: Dec. 3, 2008

Very chocolatey and good consistency. Made enough for me to frost a 2-layer of 9" rounds. I also added a bit of salt, used butter, and did 3/4 cocoa, 2 cups powdered sugar. Beat a lot of air (4-5 minutes) into it too, and it's perfect.

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