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!!!
This was a very good creamy frosting. I noticed my frosting was becoming very hard as per the other reveiws so I beat in some milk a tablespoon at a time till it was the right consistancy
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!
I made this before my cake came out of the oven and by the time my cake was ready the icing had set up to a fudge consistency. I put it on top of the hot cake to see if it would melt and it didn't. So I scooped it up and microwaved it until it bubbled and then spread it quickly on my cake. It set up to a great fudge topping. It tasted excellent on my devils food cake. I would recommend cooking it once the cake is out and ready and then pouring it over the cake before it gets to thick.
Instead of using as a frosting, I punched holes in a sheet cake and poured over while it was stille hot. I also punched holes so chocolate could seep through. I recommend doubling recipe for this. Makes a wonderful cake!!
Gooey and delicious. I don't think I would attempt to spread this frosting on a cake as it's very sticky and thick...but it was perfect poured warm over a cake. It sets up nice once it cools.
After I beat this icing for 3 minutes, I noticed it was thickening a lot as it cooled..it even slowed my electric mixer down. As soon as it hit the cake it hardened like a rock, and was completely unspreadable. I tried broiling it to warm it to spreading consistency, and of course it burned and I had to scrape every bit of it off. I ended up heating some blueberry jam (the only thing I could find, as I had used the last of my sugar up in this icing) and spread that on top of my scarred cake as a glaze.
Perhaps if more milk was added next time?
Not sure I want to risk the loss of another cup of sugar.
when making this icing you don't just dump everything into the pot. You melt the butter first over medium low heat then add the cocoa. Then the milk, vanilla, and sugar. Turn the heat up to medium and stir constantly. When it begins to bubble around the edges turn the heat off and keep stirring for 1 minute. Then beat the icing until it just starts to stiffen. Use the icing immediately as it will harden. If it hardens before you are done icing put a splash of milk in and beat it again, just until its soft.
LOVE this icing. But one thing is wrong here. In the directions, it should not tell you you can spread it cuz you can't. You pour it over the cake, and it seaps down over it and sets up kinda hard and shines just like the picture. It's amazing, and I use it often, but do not expect to spread it.
