it is the best chocolate icing you will ever have i have gotten so many complients

I omitted the butter. I also do not have any vanilla. I added maybe an 1/8 cup more milk and cooked it a little longer. At first it was grainy. It is very rich and runny. It's more of a chocolate sauce but I must admit I do not have a mixer. I put it in the fridge and hopefully it will thicken enough to mix by hand.

I like this chocolate icing recipe because it's so easy to make. 1 cup sugar was too sweet for me so I would recommend just 1/2 cup..It turned out great! Thank you for the recipe.

this was so fast and good i really doubted it at first...i put it on top of sugar cookies(im a sugar fen) I didn't have any unsweetened chocolate powder so i used hot chocolate mix and it was soooo good. thank you very much

I used Splenda instead of sugar, and margarine instead of butter. I imagine butter would taste better, as it often does, but I'm a dieter, so I didn't use it. I liked this recipe. Used it for my brownies. Only problem ... doesn't make very much. I'd double it the next time. Thanks for the recipe! :)

Very easy to make and appropriate for brownies etc.

I used 4oz of baker's chocolate in this recipe, and it turned out pretty well. I think it's a little bit too rich, and didn't care for it much at all when it was still warm, but I refrigerated the cupcakes I iced and after refrigeration the icing was thick, decadent, and pretty delicious.

This wasn't quite enough for my two-layer, 9" round cake. Next time I'll half again or double the recipe so it completely covers the sides. I had no trouble with the consistency. I poured the icing over the cake, then used a cake spatula to spread it and let it drip down the sides. The icing is a very, VERY dark chocolaty flavor (less cocoa next time), but overall, a good icing. Thanks!

I used this on my husbands birthday cake instead of a traditional ganache and this worked out great and was very tasty. I simply poured this onto the Dark Chocolate Cake 1 recipe from this site and it set up so shiny and perfectly smooth. Thank you for this recipe!

I put this icing on top of the egg free/dairy free chocolate cake recipe and it was delicious. I did change a few things-I used margarine instead of butter, soy milk, added some semi-sweet chocolate chips, and 3 teaspoons of flour. Melting everything in a double broiler works best and letting the sauce cool before you add it to the cake also works.

This is excellent! I was looking for an icing recipe that didn't call for confectioners sugar, (corn allergy) and this worked out great. I followed ROSEMC91's suggestion on not beating, cooling a few minutes, and pouring over cake. I halved the recipe and used on top of Wacky Cake VIII. I even used Rice Milk instead of regular milk, and this turned out BEAUTIFULLY! Love this....it's a keeper!

Sooooooo delicious ! I used while it was warm over brownies, and it was wonderful. It also did thicken up as it cooled.

This was very good,but you have to use it fast or it gets hard.Thank you!!!

I needed a icing recipe for a cake that I made from this site. I made the Dark Chocolate Cake 1. I wanted to use a chocolate ganache but I didn't have any heavy cream and I didn't want to drive to the store. This is what I did. I made the icing just as directed but I used the special dark cocoa. That was a great choice. As soon as it came off the stove I stired it just a little with a wire wisk and poured it on top of my cooled cake. It sat up so beautiful with a shine like you wouldn't believe. This was almost too easy to make and I will use it from now on instead of a ganache!!!

easy, fast, and ireally liked the results. When I finished ll of the steps I was really worried that I had just made a chocolate sauce, but when I started spreading it on my cupcakes it was just perfect. Highly recomend this.

I'm glad i read the reviews first! I was looking for a fun way to make a snack for my daughters class, this did however end up very nice! I decided to make chocolate drops! A neat creation! I made sugar cookie dough and cooked them in little balls. I used this recipe to make the coating. just dipped them in and put them on wax paper and put them in fridge right away! Makes the frosting harden even faster! Plus I made a little change I didnt have any Baking cocoa, so I cut the sugar to 3/4 cup and added 1/4 cup nesquik. Worked great!!And tasted Yummy as well!

This icing was exactly what I expected, consistency- wise. I am going to try to get a more milk chocolate flavor, but there certainly is nothing wrong with this one. Very easy and extremely rich! Perfect on a homemade butter pound cake.