Reviewed: Feb. 13, 2012

Wouldn't call this icing. More like a chocolate ganache. I used 4 squares of semi-sweet chocolate. Next time I may leave out the water.

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Reviewer:

Sam84jo

Cooking Level: Intermediate

Reviewed: Jul. 15, 2011

Fabulous! Double everything but the milk like the others say. I only had to stir about 5 or 6 minutes and got VERY THICK consistency. Delicious! After searching and trying different recipes for my son's cake this one hit the jackpot for the whole family.

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Reviewer:

candleglowry

Reviewed: Feb. 5, 2011

Good Frosting,, more like a ganache than frosting. I used 1/4 cup semi sweet chips ( because that is what I had) instead of bittersweet chocolate, and added a tablespoon of butter. Great for bundt cakes, just runny enough to work

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Reviewer:

cathy b

Reviewed: Feb. 4, 2011

EXCELLENT!!!!!!!!! Very easy to make. Taste fabulous! Thank you!!!!!!

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Reviewer:

gshaer67

Cooking Level: Intermediate

Home Town: Dodge City, Kansas, USA

Living In: Carthage, Missouri, USA

Reviewed: Sep. 6, 2010

I make this icing for every cake I bake. It's quite good!

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Reviewer:

endoalir

Cooking Level: Beginning

Living In: Billings, Montana, USA

Reviewed: Mar. 30, 2010

As long as you cook it until it reaches the desired consistency, this icing is perfect. If you don't cook it long enough it will be runny. It is not fluffy like a buttercream frosting (because it is an icing, not a frosting), but it is thick and creamy and rich. I made it for brownies and it was perfect.

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Reviewer:

BReiter

Reviewed: Mar. 16, 2010

This frosting is FABULOUS!!! So easy to make and delicious. I, too, double everything except the condensed milk. Also, stir for at least 10 minutes to get a nice fudgy frosting...Um Um Good!!!

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Reviewer:

kandeecee

Reviewed: Jan. 29, 2010

I didn't have confectioners sugar to frost my yellow bundt cake but I did have a can of fat-free sweetened condensed milk so I decided to use what I had on hand. I also did not have chocolate squares so I used 1/4 cup of unsweetened cocoa. I mixed this together and cooked in a double boiler. I did add 1 tbsp of butter to the mixture and cooked until it was thick (probably 30 minutes or so and stirred often so it wouldn't burn). I did not add water. This is a FABULOUS icing over a bundt cake. The chocolate icing was not too sweet which we liked and it looked so pretty. Drizzle the icing over a cooled cake while still warm as my icing was pretty thick. I will definitely make this icing again!

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Reviewer:

Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

Reviewed: Oct. 16, 2009

i love the taste and texture of this icing. Perfect for my lava / mudcake. I like my icing oozing, and this was perfect. Only problem was its consistency. I know there must be a work around on this one but I don't know how or what it is. When I poured it onto my cake, it was great, then it sank into my cake and like the other member have said, my cake became soggy. I don't know if I have to "cook" it for a longer period of time or I have to let it sit for awhile and cook it again. The latter amount of the mixture sat well on the cake.

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Reviewer:

Empress

Reviewed: Sep. 8, 2009

Ok, first let me say my review is not totally accurate, as I did not have choc chips on hand. However, I did add ddark cocoa and butter, and came out with a wonderful thin glaze, which was exactly what I wanted. I drizzled it over the Wellesley Cake (w/o provided icing!) and it soaked in to make a super-sweet super-chocolatey treat!

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