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Reviewed: Jun. 16, 2008

My son brought home a chocolate cake recipe from preschool, so we of course had to try it... making this frosting was the saving grace! My daughter only ate the frosting and I don't blame her! It was the perfect sweetness, chocolateyness and consistancy- didn't get dried out and hard after a few days like most frostings.

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CharityAmber

	Home Town: Warsaw, Ohio, USA Living In: Monroe, Connecticut, USA
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Reviewed: Jun. 9, 2008

This is a great recipe! I was looking for a type frosting to make a cake for my Grandpa's 80th birthday. This recipe saved the day. It was such a huge success. THANK YOU!!

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Chrissy


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Reviewed: May 27, 2008

i found this runny and oily...not sure what went wrong but needless to say my layer cake looked horrendous and the top layer kept slipping off!! friends said it still tasted good considering but i'm looking for another recipe.

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Cyn D.

	Cooking Level: Intermediate
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Reviewed: May 7, 2008

Not sure where I went wrong. I melted the butter, chocolate and milk, but as it came to the boil - it seperated. Weird. I added the sugar anyway - cause it was the last of my butter - and it smoothed back out. However, after it cooled - it got lumpy again. Microwave helped. Anyway, it tastes like a brownie which we LOVED, but it was an odd frosting.

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Snookie


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Reviewed: May 4, 2008

This was very yummy and fudgy! I used cocoa powder instead so I had to add a couple extra spoons of milk,but it was GREEAAT on Aunt Mary's chocolate cake..YUM!

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frugalistic

	Cooking Level: Intermediate
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Reviewed: Apr. 26, 2008

It needed way more chocolate. I melted 2 more cubes and added them in at the end. I also needed about a 1/2 cup more confec. sugar to make it spreadable, but it did harden well out in the air.

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greeniguana


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Reviewed: Apr. 25, 2008

yum yum... i ate up lots of it while making it.. i made 1/3 of the original amount and used cocoa powder as suggeted in a review..the only thing is i didnt have as much sugar as needed..so i used less and it was perfect..

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Fariya

	Cooking Level: Beginning
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Reviewed: Apr. 10, 2008

Thick and fudgy! If that's what you want this is it. I had to substitute unsweetened cocoa and oil for baking chocolate.

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bellydancer

	Cooking Level: Intermediate Living In: Traverse City, Michigan, USA
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Reviewed: Mar. 20, 2008

Super easy and really tasty. The only issue I had was that I didn't have any baking chocolate, so I did the 6 TB cocoa powder and 2 TB of vegetable oil as suggested in one of the other reviews. I definately will NOT do that again. The oil kept separating from everything else, and left a really bad greasy shine on the cake. I ended up blotting the top with a paper towel! :( Next time I will just replace it with either extra butter or milk and I think it will turn out just fine.

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Sarah C

	Cooking Level: Expert Home Town: Iron Mountain, Michigan, USA
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Reviewed: Mar. 8, 2008

This recipe certainly came out the correct consistency for me, but it turned a weird texture after it hardened and cooled. It looks so pretty in the picture I had high hopes. But I will try this one again as the flavor was great.

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SWEDISHBAKER


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Reviewed: Feb. 12, 2008

The trick to this frosting is making it aprox. 10 min. before you need it. I also added a little bit more sugar and it works perfectly. If adding sprinkles do so before frosting hardens, which happens very fast.

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ahhmzng


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Reviewed: Jan. 7, 2008

Great recipe. You can make this recipe in minutes... its quick and easy and a great frosting.

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jang

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jan. 6, 2008

My family is very picky with their chocolate frosting and I lost my mom-in-laws recipe years ago. I used this one and they loved it. Thanks so much

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MAMADINK


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Reviewed: Jan. 2, 2008

This frosting tasted like pure sugar and was too thin.

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lindali


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Reviewed: Oct. 20, 2007

very tasty I usally like the cream cheese base icing but this is absulaty delightfull and the right thickness. Thank you

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Trish


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Reviewed: Oct. 1, 2007

I followed this recipe exactly, using high quality real butter. My frosting came out seeping with the oil from the butter---it was pretty gross. I threw it away.

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ERIN1122

	Living In: Columbus, Ohio, USA
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Reviewed: Sep. 28, 2007

this is truely a great recipe to keep. however, the color was not as dark as i hoped it would turn out. more chocolate perhaps?

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irvin

	Cooking Level: Intermediate
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Reviewed: Sep. 17, 2007

This is a great recipe. I was very happy with how it turned out. I did reduce the amount of milk to 5 tabelspoons. It was rich, chocolatey, and better than from the store. I would definately use this again.

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barrtopia

	Cooking Level: Intermediate Home Town: Rochester, Michigan, USA
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Reviewed: Sep. 14, 2007

Well I made it just now to decorate two chocolate cakes. I had to add more milk than the 2tsb one reviewer suggested - just poured some in though so I don't know how much! It was a bit lumpy so I guess I should have sieved the icing sugar (?confectioners sugar in USA?). Otherwise, tasted delicious!

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mmsparkle

	Cooking Level: Intermediate Home Town: Poole, Dorset, England, U.K. Living In: Southampton, Hampshire, England, U.K.
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Reviewed: Sep. 12, 2007

Very good. Easy and delicious. The only thing I did different was to use 4 tablespoons of heavy whipping cream instead of the 6 of milk. It had perfect spreading consistency. It also had a very rich chocolate flavor. I will definatly make again. Thanks for the great recipe.

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Crystal P.


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