While this "frosting" had a nice taste not being too sweet like other sugar based frostings I would not classify this as a "frosting" at all. This is more like a sauce (and not even a glaze). My cake tastes good but it's now soaked. I would consider making some significant adjustments to the quanitities of ingredients used if you're hoping for something thicker (like no water and doubling the chocolate). Chilling overnight before using made little difference.
This recipe is amazing. I justused four unsweetened chocolate squares and doubled every ingredient except the the sweetened condensed milk. It was thick and tasted delicious. The texture was similar to icing you can buy by pillsubury or Duncan Hines but tastes delicious.
This is delicious! Like very thick creamy chocolate caramel. Perfect for people who love fudgy icings.
I have nothing but praises for this one! There are 2 (1 picky and 1 not picky) chocolate lovers in my household. They both loved it. Unfortunately I used it to coat doughnut holes and it didn't work as well as I thought. It lived up to it's name though - gooey. The best part is that I no longer need to buy chocolate frosting as I can now confidently use this recipe over and over again. I used the tips listed under the recipe - lifesaver. I doubled everything except the milk and it worked out perfectly.
This was a super easy frosting. I did nt really care for the taste. It needed maybe another ounce of chocolate.
I didn't have confectioners sugar to frost my yellow bundt cake but I did have a can of fat-free sweetened condensed milk so I decided to use what I had on hand. I also did not have chocolate squares so I used 1/4 cup of unsweetened cocoa. I mixed this together and cooked in a double boiler. I did add 1 tbsp of butter to the mixture and cooked until it was thick (probably 30 minutes or so and stirred often so it wouldn't burn). I did not add water. This is a FABULOUS icing over a bundt cake. The chocolate icing was not too sweet which we liked and it looked so pretty. Drizzle the icing over a cooled cake while still warm as my icing was pretty thick. I will definitely make this icing again!
Just a note to those who think it's too thin - you have to stir it for a long time (10 minutes or so) to get it to thicken but it's worth it. I burned my mouth several times tasting it before it cooled. I used it on a Crazy Cake for a butter-free egg-free treat and it was amazing.
This was probably the easiest frosting I have ever made. Decadently rich and sweet which I enjoy every once in a while. The only change I made was to use a couple tablespoons of cocoa since I didn't have any baking chocolate on hand.
I did not like this recipe I thought it was a lot of hassle and it came out thin and bitter.
