Following the advice of other reviewers, I doubled the recipe to frost a chocolate sheet cake, and was glad I did. Tastewise, it was fine (I'm not a chocolate fan; I made to appease the chocoholic DH) however, the mediocre rating is due to the melt factor. Even whipping my cream into stiff peaks and then adding the brown sugar and cocoa, which I'd mixed together, it didn't have the stability factor I wanted. I also refrigerated it immediately until the cake had completely cooled and it still was very "melty." I didn't want a chocolate buttercream frosting today, but that was more the consistency I was seeking. Next time I need a reliable chocolate frosting, I'll use the "Whipped Cream Cream Cheese Frosting" found on this site and add cocoa powder. Not that this recipe was bad; it just wasn't exactly what I was looking for today. However, I never would've thought of using brown sugar in a frosting, so I appreciated the opportunity to test this out today!
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Following the advice of other reviewers, I doubled the recipe to frost a chocolate sheet cake,...