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Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
219 calories; protein 0.5g; carbohydrates 37.7g; fat 8g; cholesterol 20.5mg; sodium 56.4mg. Full Nutrition
Most helpful positive review
Most helpful critical review
I wasn't too impressed with this recipe. Firstly it tastes more like sugar than like chocolate. Second by using so many dry ingredients before the milk you get a clumpy mixture that you have to stir endlessly to get smooth. I'd suggest using 1/2 c. cocoa just 2.5 cups of confectionery sugar and adding the milk alternately with the sugar (you may need more than 2 T.). With all these changes you get a very good frosting. Read More
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(6) Reviews: Most Helpful
This very fudgy frosting tastes great but do NOT attempt to frost a layer cake with it. It is much too stiff to work with. Heated it can be poured and spread. It would be ideal for brownies or a bundt cake. Read More
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(89) I did mine a little differently - instead of melting the butter I let it get really soft on the counter. Then added all the ingredients into a mixing bowl and beat it until it was very fluffy. Very light and very good! Read More
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(87) 
this is a great frosting! it was a little scary when i added the cocoa mixture it ended up like little peas until I added the milk it frosted a 13x9 cake wonderfully! I cut the powder suger down to 3 cups thanks for the great recipe! Read More
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(59) Advertisement
I thought this frosting recipe was fabulous, and I will totally be using it again. I also cut the sugar down to 3 cups (based on other reviewers' opinions) and I added it gradually, so that it was easier to blend. I also added the milk as I was blending the frosting in, rather than at the end. It made for an easier experience. Don't forget that if it's too thick for you, you can ALWAYS add more milk til it's where you want it to be. Read More
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(45) 
Great and fudgy...I added 1 1/2 Tbsp.s of brewed coffee for an even richer fudge flavor. Put it on a yellow cake and everyone raved! Read More
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(29) 
I think I would prefer using this frosting on brownies or maybe cupcakes. First off it tastes like heaven. It's almost like eating fudge flavor-wise. The only thing I ran into was that it wasn't enough to frost a two layer cake (I didn't use it for filling or topping just along the edge of the top and on the sides) and I put a smidge too much milk in so it kind of wept off the sides a little. No one complained though and the cake was almost gone when I left. I used it with One Bowl Chocolate Cake III from this site. Thanks for the recipe! Read More
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(22) Advertisement
THIS IS IT!!!!!! This tastes really REALLY good!!!The only thing was I didn't use the full 3 1/2 cups of confectioners sugar. I kept pouring a little at a time and mixing it with just a 1/2 tablespoon and got the constistency that I wanted.So I'd say I used only about 2 to 2 1/2 cups. It's really tasty:):):) I'll be using this frosting for all my recipes that call for chocolate frosting. Read More
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(18) 
By the time I was done playing around with this to get it to the texture and consistency I wanted it was very good. But I would have much preferred a more reliable recipe that didn't require so much tweaking. Read More
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(16) I wasn't too impressed with this recipe. Firstly it tastes more like sugar than like chocolate. Second by using so many dry ingredients before the milk you get a clumpy mixture that you have to stir endlessly to get smooth. I'd suggest using 1/2 c. cocoa just 2.5 cups of confectionery sugar and adding the milk alternately with the sugar (you may need more than 2 T.). With all these changes you get a very good frosting. Read More
Helpful
(6) 
