This frosting was very easy to make, and easily spreadable (I let it sit for about 10 min before frosting), the cake frosting was a quick breeze. But I thought the taste was way to cocoa-ish (I made the recipe exact). I put it on a chocolate cake I have made famous, that I usually put buttercream frosting on, and I thought this frosting brought the cake down. I think I will look for a recipe with real chocolate, not cocoa next time.

Reviewed On: Jun. 13, 2010

Being a very amateur cook, I just served this to a dinner party last night who said they had never had such a fancy meal at a friend's house before. It kinda scared me to cook something like this, but going through it, it was actually quite simple. It looked beautiful and tasted delicious. Next time I will make extra port sauce to serve in a bowl at the table, as all wanted extra of the sauce for the meat and for the garlic mash taters I served with it (along wth asparagus). I only wonder if the meat shouldn't have been marinated in something just to add a little more the meat itself? Thanks for makin' me look good last night!

Reviewed On: Feb. 20, 2010

Wow! Hurray for this recipe! Yummmmy! Especially following SARAH_LIZ’ suggestion of topping it with EAGLE BRAND’S Maple Pecan topping. That is boiling 1 cup of heavy whipping cream with ¾ cup real maple syrup for 20 minutes. Add ½ cup chopped pecans. Chill in the fridge before serving. I decorated with pecan halfs around the edge. Beautiful and delicious!

Reviewed On: Nov. 27, 2009