Reviewed: Mar. 7, 2002

Even though I didn't have all the ingredients,and had to wing it, this recipe is a great basic icing!! I'm only 20 and just starting to really get into cooking, but this was super easy!! It's also a very forgiving recipe, I was halfway through making the icing and realized I had forgotten the butter. I added it midway through and it turned out great anyway. The cake was extremely moist, oozy even. A+++++++++++++++

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26 users found this review helpful

Reviewer:

AMBIE149

Reviewed: Nov. 9, 2003

this was even better than the bakery made it i now can make it my self

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1 user found this review helpful

Reviewer:

msbebee

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Dec. 26, 2003

This is delicious and very easy to make. I highly recommend it.

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1 user found this review helpful

Reviewer:

yoopergirleh

Reviewed: Feb. 1, 2004

I made this frosting for my uncle's birthday cake. It was absolutely delicious and the entire cake was gone before the next day was over.

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1 user found this review helpful

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KATRINAL

Reviewed: Mar. 22, 2004

This is a fantastic recipe! Easy, delicious, and a great crowd pleaser. Everyone wants the recipe.

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1 user found this review helpful

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ANTCHEL

Reviewed: Jun. 28, 2004

Great taste! I brought this right up to a boil to thicken it, and I did not have pecans and it was still delicious. Thanks for this recipe!!

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2 users found this review helpful

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JESSYMESSY

Reviewed: Jul. 12, 2004

Fabulous! Created thick and delicious frosting, not runny like some others.

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2 users found this review helpful

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TERESAMOG

Reviewed: Sep. 13, 2004

This is the greatest recipe! I changed a couple of things: I used 1/2 c. of white sugar AND 1/2 c. dark brown sugar instead of plain white sugar. I also added an additional 1/2 c. of coconut. Instead of traditional German chocolate cake mix, I used a DEVIL's food...This sucker flew within the hour!

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3 users found this review helpful

Reviewer:

Fred E. Boy

Cooking Level: Expert

Reviewed: Sep. 28, 2004

Great frosting for brownies! I cut the recipe in half and I used it to frost both an 8 x 8 and 13 x 9 inch pan of brownies and it was a perfect amount. I used sweetened condensed milk in place of the evaporated milk and sugar but I found it a little runny before I started frosting so I added more coconut and some powdered sugar to thicken it up a bit. It had a bit of a milky taste while it was still warm but once it cooled it was fantastic. I've been keeping my brownies (with this icing on them) in the freezer and eating them frozen and they taste even better.

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5 users found this review helpful

Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Oct. 2, 2004

Very pleased with the turn out and will use again. I did not have the evaporated milk, so i used what I did have on hand and altered it a bit,(1/2 can of sweet condensed milk and 1/2 can of whole milk). Due to using the sweet condensed milk I also used 1/4 less sugar. It turned out great. My husband took it to work for one of his employees birthday. There was none left over for him to bring me home a peice.

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4 users found this review helpful