Reviewer:

Reviewed: Mar. 16, 2012

This is a most delicious frosting--not too sweet and great consistency. The first time I made it, I followed instructions exactly as written and everyone enjoyed it. The second time I made it, I only had 1/2 cup of semisweet chocolate chips so for the other 1/2 cup I used the cinnamon morsels and added 1/4 cup unsweetened cocoa powder because I only had almost 2 1/2 cups of confectionery sugar in my pantry. It turned out with the same consistency as the original recipe and was just as delicious. I frosted a 9" 2-layer zucchini pecan cake and had plenty of frosting with a bit left over. I used the extra frosting on graham crackers as a treat for my grandson. Thanks Mary Beth for sharing your recipe. It is now part of my "keeper" recipes.

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Reviewer:

Nonna921

Cooking Level: Intermediate

Home Town: Oriskany, New York, USA

Living In: Cibolo, Texas, USA

Reviewed: Nov. 13, 2011

great recipe but way too much sugar. i only added 1 cup of confectioners sugar and it's just fine. i can't imagine adding almost 2 more cups. but other than that it's easy and good.

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Reviewer:

trolley

Reviewed: Oct. 30, 2011

I followed this exactly and I loved it. It tastes almost like fudge. I don't give 5 stars to a recipe unless it wowed me, and this really did! I would say that it has the potential to get dry and crumbly if left out, so be sure to seal in an airtight container or serve promptly. I used it on cupcakes made from Dark Chocolate Cake I by Carol.

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Reviewer:

Jeanie

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 9, 2011

Easy to follow and make. My cupcakes were frosted start-to-finish in 45 minutes flat! (even with a mini helper) It was perfectly sweetened (not too sweet, not too bitter) and I put it on top of the One Bowl Chocolate Cake recipe found here.

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Reviewer:

Laurelee

Reviewed: Aug. 31, 2011

Great recipe! I always looked for a chocolate frosting that did not get hard. This is the one. I too cut back on the sugar but it was creamy and awesome. Has a definite subtle bite with the sour cream, but a pleasant experience. Very versatile icing as well...decorating or just frosting a cake.

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Reviewer:

Sugahmama

Reviewed: Aug. 22, 2011

This frosting is yum, yum yummy! I made it with all the ingredients, just as instructed and it tasted great! My only problem was the consistency: no matter how long I beat it, it would not stiffen up. This may have been my fault, however, as I did not let the chocolate/butter mixture cool very much before adding the remaining ingredients. Will be more careful to do that when I make it again, and I WILL make it again! Thanks for sharing this delicious recipe!

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Reviewer:

KittyMcD

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Aug. 9, 2011

Just made this frosting to frost a yellow butter cake. I followed other reviewer suggestions and cut back the sifted powdered sugar to 2 cups and I added 1 tsp. instant coffee. I love the hint of coffee and the sour cream gives it a nice tang but I still find it to be quite sweet. It made my teeth tingle a little :-)) It is very chocolatey and rich on its own so hopefully tasting it on cake may tone it down a bit, Overall, very delicious and creamy. I'd make it again for the ease of it alone. I might try mixing the semi-sweet with some other types of chocolate to change it up now and again.

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