Creamy Chocolate Frosting II Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Oct. 24, 2006
Very good! I doubled this for a 13 inch cake. Melted the butter and chocolate in the microwave without a problem. Had a bit of a consistency issue so added 4 heaping tablespoons cocoa powder and 3 heaping tablespoons confectioners' sugar and it turned out well! Very rich.
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Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

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Reviewed: Sep. 27, 2006
I took this recipe up to 9 servings this time because last time I needed a bit more for my tube cake. It is by far the best chocolate frosting I've ever made. I put it on a Mohawk Milk cake (recipe on site) and people went nuts!
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Reviewed: Jul. 2, 2006
I sifted the powdered sugar first since I've previously used unsifted sugar and couldn't get the lumps out. I needed less than the 1/4 cup of water to get the right consistance for my tube pan cake. The icing has a shiny look and a fabulous taste. This will be my new favorite chocolate frosting! If you're making a layer cake I would double the recipe.
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Reviewed: Mar. 18, 2006
Be careful. I got it to the consistency I wanted which was not too runny but a little fluffy, and I was quick to put it on the cake but it was setting before I could finish icing the cake, which meant it stuck to the knife and my fingers and not the cake.
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Cooking Level: Expert

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Reviewed: Dec. 4, 2005
really tasty although I would recommend following the directions on the recipe. I tried to make it using the microwave to melt everything but it turned out to be more difficult. I added a bit of cocoa powder and cream of tartar to make it taste richer and to let it stiffen up a bit. Overall a really delicious frosting!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 11, 2005
This is a great recipe but it is very rich! My kids loved it! Thanks for sharing it.
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Cooking Level: Intermediate

Living In: Schererville, Indiana, USA

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