First the positives- the icing did taste good and was a nice compliment to the yellow cake I made. I did, however, give it a low rating for several reasons. First, the name is deceiving- it does have a hint of chocolate taste to it, but it's far closer to caramel. Additionally, the recipe needs to be instantly doubled to actually cover a cake (round or sheet). Finally, it is wildy difficult to ice a cake with- you have to have it nearly harden before you can even work with it. The consistency was close to that of a soup when I finished making it. Safe to say this is best used on brownies- skip it for a cake.
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First the positives- the icing did taste good and was a nice compliment to the yellow cake I...