Reviewed: Aug. 13, 2008

Despite using powered sugar it still felt granulated. It was kind of runny and I followed the recipe exactly. Will not use in the future.

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MealsonaMission

Cooking Level: Intermediate

Home Town: Woonsocket, Rhode Island, USA

Living In: Tegucigalpa, Francisco Morazán, Honduras

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Reviewed: Aug. 13, 2008

This was simple and VERY tasty but it didn't stay on my cake like I expected. I even added more confectioner sugar like the recipe suggested but it was still too thin and ended up being a mess all over the counter. Still tasty though, lol.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 10, 2008

Very nice and creamy...had to add alot of sugar cause the cocoa was too bitter for me. It turned out though really nice on top of the "One Bowl Chocolate Cake"...My boyfriend loved the two together even though he prefers fruit cakes. =)

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LisaJo

Cooking Level: Beginning

Home Town: Rome, Lazio, Italy

Living In: Barcelona, Cataluna, Spain

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Reviewed: Aug. 9, 2008

ughhh!! this was really sweet and i love sweet things?! i dont know... it didnt taste horrible just wierd and not like frosting at all. i stll frosted the cake with it and it turned out all right just wierd. next time i will definately be using something else

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luv_ta_bake13

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

Soo good!

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Carnygirl

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Sherrard, Illinois, USA

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Reviewed: Aug. 7, 2008

This is a good frosting but I could taste the powdered sugar in it. Not really enought chocolate flavor.

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J. Hartman

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Reviewed: Jul. 31, 2008

Very tasty... used with one box of conf. sugar... Will never buy canned again : ) Thank you!

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Jul. 28, 2008

Very good chocolate frosting. I used 3/4 cup Ghirardelli cocoa powder and 2 1/2 cups powdered sugar. I put the powdered sugar in a little at a time to blend into a very nice frosting. This frosting is a little stiff, but it is just what I wanted. Nice and fudge tasting. Held up to sitting out all day at birthday party.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Jul. 25, 2008

like what others said, add more cocoa powder and instead of adding all of the powdered sugar at once, just add half and add a little bit more at a time!

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Joyeeness

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Reviewed: Jul. 1, 2008

This is the same frosting recipe I have used for many years. It always turns out great. I also love to mix a container of cool whip topping with a store bought container of chocolate frosting for a wonderful not so sweet whipped frosting keep the cake in the fridge.

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patticake

Cooking Level: Expert

Home Town: Clermont, Florida, USA

Living In: Newark, Delaware, USA

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Reviewed: Jun. 26, 2008

I took the advice of others and upped the cocoa. I started at 3/4 cup and then just added enough powdered sugar to get the consistency that I wanted. In subsequent batches, I threw in even more cocoa. Everyone thinks it is the bomb! I had no problems with clumping (I used a hand mixer) and just threw in cocoa at different times during the mixing process using a "taste as you go" method of measuring. *WARNING* This method can cause severe sugar shock!

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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Jun. 24, 2008

I made it with the amount of sugar that was called for and it was too sweet. Next time I'll cut it down by a cup like others have suggested. I also used butter that was softened, not melted, and added 2 tablespoons more to make it creamier. Besides being too sweet the texture was great-smooth and light. Thanks for the recipe.

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Marie

Cooking Level: Intermediate

Home Town: Goffstown, New Hampshire, USA

Living In: East Northport, New York, USA

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Reviewed: Jun. 23, 2008

This frosting was a life saver when I ran out of store bought stuff. And may I say that I will not be going back to store bought as my husband said this is the best frosting he has ever tasted. I did make an adjustment though that seemed to tame the sweetness and give it a better consistency. I added 4 heaping tablespoons of nutella. It was fabulous. The subtle hazelnut flavor and less sweet nutella chocolate make this frosting perfect. I could eat a whole bowl!

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GoodCookin'

Cooking Level: Expert

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Reviewed: Jun. 18, 2008

very sweet and good. It was easy enough for my 11 year old to make alone!

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3hungryboys

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: May 24, 2008

I used a 1/2 cup of butter and it worked out great for me. It is sweet but you can up the cocoa if you want it less so. I used evaporated milk so it would have a little longer shelf life. Thought it was great! Thanks for sharing!

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Stephanie

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Reviewed: May 24, 2008

Way to sweet!!!! I wish I had only used 2 cups of sugar. Otherwise it was a great frosting. I'll use this one again, but with less sugar

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Kimberly

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Reviewed: May 21, 2008

pretty good.

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aijiesi

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Washington, D.C., USA

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Reviewed: May 20, 2008

This Chocolate Frosting is great just as the recipe is written. I took the advise of other reviewers and found the frosting was ruined. When I did make it according to directions it came out great! If it is too sweet I would suggest adding a bit more butter instead of cutting down on sugar. When you cut down on sugar the frosting will not have the correct consistency.

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Mary

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Long Island, New York, USA

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Reviewed: May 16, 2008

I tried the original recipe first but it was too sweet for me and not that chocolatey. The 2nd time I made this I followed some suggestions and used 1/2c butter, added more cocoa and milk about 3/4c of each then cut down the sugar to 2c. It was great. My husband liked it as well considering he's not fond of sweets. Thanks for the recipe.

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Reina

Cooking Level: Intermediate

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Reviewed: May 15, 2008

I had to alter this recipe a bit. I upped the cocoa powder to 3/4 cup, decreased the powdered sugar to 2.5 cups, and added about 4 times the milk. With the directed amount of milk, the frosting was incredibly thick and could not be spread at all. After adding the extra milk, it was much easier to work with. The taste is pretty good, although I don't have much to compare it with since I don't make chocolate frosting that often. I had more than enough to frost a double layer chocolate cake.

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