Reviewed: May 8, 2013

SO delicious! I had to add a couple of extra tablespoons milk, but it came out so smooth and creamy. My husband grew up on box cakes and cans of icing. So for his birthday this year, he requested a yellow cake with chocolate frosting, like his Mom used to make. I can tolerate box cake but canned icing... I love my husband, but that is pushing it. This icing was a hit, though. My husband said he said the cake mix in the pantry, but didn't see the icing, and was kind of annoyed. Then he tasted the first slice of cake, and said "Wow, this frosting is way better." :)

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Reviewer:

spostus

Reviewed: May 8, 2013

Absolutely the best chocolate frosting I've ever made! I make it as stated and love it!

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Reviewer:

Stacy1457

Reviewed: May 4, 2013

As good as they claim! Used this for my daughters birthday cake and no one was disappointed at all. The bowl and whisk was even licked clean.

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Reviewer:

Heather

Cooking Level: Intermediate

Home Town: Keller, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Apr. 29, 2013

Wonderful!! This is a delicious frosting, I used it to frost a coconut cake and it cam out escellent!

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Reviewer:

rput4

Reviewed: Apr. 29, 2013

If you want a killer, multi purpose chocolate frosting-- this is it. I used it on a dark chocolate cake and it was amazing. Wouldn't change a thing.

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anbhean

Reviewed: Apr. 29, 2013

Holy cow this is sickly sweeeeeet! I had to add twice the amount of butter called for to make this the desired sweetness (or less-sweet) and texture and some extra cocoa powder because it's really not all that chocolatey (just sweet sweet SWEET). I'm not super picky and I like sweet icing, but not to the point of tasting nothing else. This recipe really baffled me, will not be making again.

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Reviewer:

ashe_duke

Cooking Level: Expert

Reviewed: Apr. 28, 2013

Great frosting! Not too chocolaty balanced just right. Will be filing away to use for a go-to.

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Reviewer:

Seeker

Cooking Level: Expert

Reviewed: Apr. 27, 2013

This was good, but VERY sweet and I didn't think the cocoa flavor was strong enough. Next time I will add a dash of salt like other reviewers and a bit more cocoa. I hate recipes that only use a small amount of something (evap. milk) that you know you won't use the rest, but I didn't mind this time only because the can was going to be expired in a month. Otherwise, I'd probably use regular milk. This more than generously frosted a 9x13 cake with some left over so those who didn't have enough to frost a two layer 9" cake, WOW!

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Reviewer:

KATSKOOP

Cooking Level: Intermediate

Home Town: Scotia, New York, USA

Living In: Durango, Iowa, USA

Reviewed: Apr. 27, 2013

This is a great recipe, I didn't have evaporated milk so I used plain milk and didn't put in the 6 tablespoons that it called for, and it was wonderful.

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Reviewer:

kdexter69

Reviewed: Apr. 25, 2013

I have made this recipe twice. Once exactly as written and it was good. I am not one who is going to say it was the best chocolate icing I ever had, but it is a very easy to make recipe and it does come out very creamy. The second time I made it I used more cocoa (thought it was too sweet the first time), used whole milk, (I didn't have evaporated), and did not sift the flour and cocoa. Not sifting did not seem to have any effect on the smoothness or creaminess of this icing. This is a keeper, that is for sure.

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