Reviewed: Aug. 12, 2009

Very good recipe-- easy to make, tastes great. I added a bit more powdered sugar to thicken the icing, and had to beat it with a mixer for a while to get a thicker consistency-- thank goodness for my KitchenAid mixer!! I would definitely make this again.

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akasten

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Reviewed: Apr. 18, 2009

great on choc cake

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EIMIEE1978

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Reviewed: Feb. 15, 2009

You know I like something when I put it in my recipe box! I made this tonigh and put this on my cake, put it in the fridge and when I tasted it, it was like I was in heaven!! I had been looking for an icing recipe that had good consistency and this was everything and more! Thank you for the recipe!!!

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Chelsey

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

This was runny until I added another cup of sugar. Very tasty I will keep this recipe. I give the recipe 3 stars in its original form, but since it is easy enough to fix I give it 5 stars.

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jeanie zucchini

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

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Reviewed: Jan. 23, 2009

This icing is delicious! I wanted a glaze for a chocolate bundt cake, and the consistency of this was perfect. If you want more traditional spreadable frosting, you may need to add more powdered sugar. It may sound weird, but I had some coffee left over after brewing, so I poured myself a cup and stirred in a spoonful of the extra icing. *cringe* Soooo bad for me but sooo good!

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 29, 2008

This icing is ORGASMIC! I used those little coffee shots in place of the brewed coffee and just warmed it to boiling in the microwave. I didn't change anything else. This complimented the Jumpin' Java Cookies perfectly. Really, really yum.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 1, 2008

This is an excellent and easy recipe. I used it as a glaze on my husband's birthday cake. It was a hit and a definite keeper. My only recommendation is to let it cool slightly so that it can thicken before pouring over a cake. I found that it soaked into the cake at first but if I had let it cool it would have been the perfect consistency.

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mocho

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Reviewed: Oct. 22, 2007

used 2 1/2 cups sugar instead of 3. very good!

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tubeater

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Jun. 18, 2007

Delicious! Sweet and coffee-licious! This was very easy and quick to make and it was perfect with Mom's Chocolate Cake recipe from this website.

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hammerthumbs

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2007

Was a little runny and a little sweet. I would add slightly less (but more concentrated, perhaps) coffee. It might be a good idea to cut back on the butter and sugar, as well so it's not so sweet. Good, though.

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rainydaysunshine

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Reviewed: Feb. 17, 2007

was OK - sorry I am not raving

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KTDS

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 13, 2007

This recipe was ok, the flavor was good, but it was not what I would call "icing". It was kind of thin, closer to a glaze than icing, I had to add more powdered sugar to get a better spreading consistency.

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JENNYPENNY1

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Reviewed: Feb. 5, 2007

Great recipe! Nice consistency as well as flavor. I was able to ice a round layer cake with this, would definitely recommend this one, do not pass it by! :) Thanks for posting this :)

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LYK2RYD

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Reviewed: Feb. 1, 2007

Love this recipe! And it's so easy too! I used espresso roast coffee grounds and made the coffee in my french press...very strong. I love the flavor it gave this chocolate icing! Thanks for the recipe! :)

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Texas Lilac

Cooking Level: Expert

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Reviewed: Dec. 12, 2006

wonderful! i put everything in the blender, wizzed it up and wacked it on chocolate cake 2 from this site.the cake would not have been half as nice without this icing. cheers

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buttonmoon

Cooking Level: Intermediate

Home Town: Chichester, Sussex, England, U.K.

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Sep. 25, 2006

This is absolutely the best chocolate icing I've ever made. The added butter makes the icing so rich and buttery. It tastes a lot like fudge. The only thing I'd like is a stronger coffee flavor. Using an espresso might be the answer. Other than that, I wouldn't change a thing.

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Sherry C.

Cooking Level: Expert

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Reviewed: Aug. 27, 2006

Very good recipe! I didn't change a thing, and it turned out wonderful. I iced a 9 x 13 chocolate cake (Chocolate Cake II recipe from this site). Very well recieved, and I would make it again!

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faust4ever

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Reviewed: Feb. 13, 2006

Very good, and easy to make!

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BOHEMEANNE

Cooking Level: Intermediate

Living In: Coaldale, Pennsylvania, USA

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Reviewed: Feb. 21, 2005

Easy recipe to follow. The icing never whipped enough to become fluffy even after 10 min. It needs to stay in fridge or it seems to "melt". I cut back on the powdered sugar and it was still on the sweet side. Nice flavor, may try again if only to see if it comes out fluffy next time.

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LINANGEL72

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Reviewed: Jan. 26, 2004

Delicious! Reminded me a bit of Terimasu! I did, however, make a few alterations! 1) I used esspresso instead of coffee (added amazing flavor... however, almost too much flavor) 2) I mixed the initial ingrediants in the blender for a bit, before adding the confectioners suger a bit at a time 3) I served with a dark chocolate cake, wich, although delicious, proved to be to much. THIS WAS DELICIOUS! I definate keeper!

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Miss Marie

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Mocha Icing

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