Reviewed: Nov. 25, 2008

i really liked this recipe... it wasn't super sweet like other chocolate frosting. it was a little too thin to pipe but it was still delicious!

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caseyrhaynes

Cooking Level: Intermediate

Home Town: Auburn, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Oct. 30, 2008

Very chocolatey - the leftovers were great on graham crackers!

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JENNHARJE

Cooking Level: Beginning

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Reviewed: Oct. 30, 2008

Tasty! I used it with 1% milk and it was just fine.

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Woyciesjes

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Reviewed: Oct. 26, 2008

Not only was this super easy to make but it called for typical pantry staples. Also,it had a great color (almost looks like german chocolate), consistancy (smooth and held together nice) and flavor(not too sweet). I added in almond extract instead of vanilla and made it a 'chocolate almond' flavor. I used 2% milk instead of the evaporated as another user had suggested. It made more than enough to frost a single layer 9 inch cake, but for anything bigger I would double the batch. I will use this recipe over and over again, I am sure of it!

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farmersgirl

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

This is a good recipe. After Making it I added a little extra cocoa to make it richer. I used regular milk instead of evaporated. I'll make this again.

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Chef Ristine

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Oct. 14, 2008

This is an excellent frosting! I was pleasantly surprised...homemade frosting tastes weird to me sometimes. Perfect consistency to spread on a layer cake. I'm a chocoholic so I did increase the cocoa, but that's just a taste preference. This recipe is great as is!

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momscafe

Cooking Level: Expert

Home Town: Bel Air, Maryland, USA

Living In: Aberdeen, Maryland, USA

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Reviewed: Oct. 9, 2008

This was so easy and delicious for vanilla cupcakes! I did not have evaporated milk so I used whole milk. I did add an additional tablespoon for a total of 6 T of milk. Very easy and yummy! Thanks!

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Kylie

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Reviewed: Oct. 8, 2008

One word, "DELICIOUS!"

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astarr80

Cooking Level: Professional

Living In: Belton, Missouri, USA

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Reviewed: Oct. 2, 2008

Absolutely delicious and I don't even like frosting in fact I can usually do without it all together. I used "bakingfan's" measurements of 4 1/8 c. sugar, 12 T. cocoa, 9 T. butter, 7.5 T. milk and 1.5 t. vanilla for a thicker version. I also added probably an extra almost 1/4 cup of cocoa on top of this to thicken and make it really rich! Made a birthday cake with this and "black magic cake"...This combination made a very rich moist chocolate cake. Just wonderful, thank you!!!

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Kaitlyn

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Reviewed: Sep. 15, 2008

This was so good! I used a kitchen aid which I think helped make it really creamy. If it was not for this frosting my cake would have been a total flop. Thanks for sharing!

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firehedchef

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Reviewed: Aug. 29, 2008

Fantastic frosting! Very easy to make and just delicious. The only problem I had was forcing myself to wait until the cake was cooled so that I could frost it rather than licking the frosting directly off the spoon.

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Cynthia

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

What a lovely frosting... I used it to frost some cupcakes (Chocolate Oil Cake recipe)... the contrast of depth of chocolate was amazing. This frosting is beautifully buttery with a smooth chocolate flavor- like milk chocolate, where the cupcakes are more dark-- Easy to work with, though a bit soft- that was my fault because I couldn't find any more powdered sugar. Great recipe!

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erinid

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Aug. 17, 2008

This is a great frosting recipe. I used a tad more high quality cocoa, and I used low-fat milk. Excellent chocolate flavor and the consistancy was perfect. This is going in my recipe box.

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Myshell

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Reviewed: Aug. 15, 2008

Make sure the butter is room temp. And beat it very well. The frosting will come out perfect. Remember, the key to good frosting is beating it. Yum!!

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Pamela Cherry

Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA

Living In: Milton, Massachusetts, USA

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Reviewed: Aug. 7, 2008

This was an okay frosting, I really prefer a thicker buttercream consistency, but it's a decent recipe in a pinch. I would make absolutely sure you sift the cocoa because otherwise you can end up with lumps of cocoa in the otherwise smooth frosting.

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lowsl21

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

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Reviewed: Jul. 29, 2008

yum.

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Ashley F

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Reviewed: Jul. 23, 2008

We loved this frosting! I put it on One Bowl Chocolate Cake III for my son's birthday cake and it was delicious.

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Vicki

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

A very good frosting. I had to double the recipe to ice a two layer 9" cake. It wasn't as thick as I like, but very good.

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DIVA315

Cooking Level: Intermediate

Home Town: Evanston, Illinois, USA

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Reviewed: Jun. 23, 2008

LOved it....my new favorite frosting. Thank you for sharing

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ticklemytoes

Cooking Level: Expert

Home Town: Provo, Utah, USA

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Reviewed: Jun. 17, 2008

Wow! I was really surprised at how well this frosting turned out. I used the Hershey's Special Dark cocoa because my family prefers dark chocolate. The frosting was the perfect consistency and everyone loved it. It was very easy to make and yielded much more than what I typically get in a can of frosting. This one is going into my recipe box. Thanks!

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