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30 minute chocolate cake with quick chocolate icing recipe

30 minute chocolate cake with quick chocolate icing recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing

When you need a great cake FAST! You ice while hot in the tray saving time!

65 people made this

IngredientsServes: 18

  • 400g caster sugar
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 225g butter
  • 4 tablespoons cocoa powder
  • 250ml water
  • 125ml buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 65g chopped walnuts
  • Icing
  • 110g butter
  • 4 tablespoons cocoa powder
  • 5 tablespoons milk
  • 450g sifted icing sugar
  • 1 teaspoon vanilla extract

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In a medium saucepan, combine 225g butter, 4 tablespoons cocoa and water. Cook over medium heat until butter is melted.
  2. In a large mixing bowl stir together sugar, flour, soda and cinnamon. Add cocoa mixture to flour mixture and blend. Beat together eggs and buttermilk and blend into dry mixture thoroughly. Stir in 1 teaspoon vanilla. Pour cake mixture into ungreased 30x20cm baking tin.
  3. Bake for 20 minutes at 180 C / Gas 4.
  4. To make icing: Five minutes before cake is done, combine 110g butter, 4 tablespoons cocoa and milk in a saucepan. Bring to the boil and simmer about 3 minutes; remove from heat. Stir in icing sugar and 1 teaspoon vanilla, blending until smooth. Spread immediately over hot cake in tray. Sprinkle with nuts.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(38)

Reviews in English (30)

this cake seemed very runny when we did it but it was very tasty and but it didn't take 20 it took more-30 Oct 2011

This is very taste=-30 Dec 2009

delicious..-27 Dec 2009

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What's Hot

Yes, chocolate cakes really can be healthier!

It never occurred to me to try making a healthy chocolate cake before now. I guess I assumed it couldn&rsquot possibly be as delicious as an &lsquounhealthy&rsquo one.

THIS healthy chocolate cake is delicious too. I&rsquom not going to say it tastes exactly the same as the 6-ingredient gooey Swedish chocolate cake, because that wouldn&rsquot be true.

But it&rsquos still good. Lick the plate clean sort of good.

  • really chocolaty
  • moist and a little bit gooey
  • generously slathered in a healthy chocolate mousse ganache
  • made with only 8 easy-to-find ingredients
  • out of the oven in just 30 minutes
  • packed with superfoods (yes you read that right)

Quick and Easy Chocolate Snack Cake

Snack Cakes are a very good thing to have in your bag of tricks. A snack cake implies a fast prep, probably without a mixer, and fairly simple ingredients. This Chocolate Snack Cake is all that, and results in a cake that is richer, moister and with a more refined texture than you might expect.

You can thank the buttermilk for the texture, because it gives this cake a nice light rise, while it enhances the chocolate flavor. If you spend any time on this blog at all, you are probably already aware of my vast affection for buttermilk, and this cake just gives me one more reason to love it. My refrigerator always has a carton or two, ready for whatever I am dreaming up this week. If your refrigerator is not similarly endowed, you can substitute the same amount of milk with a tablespoon of vinegar or lemon juice stirred in.

I think cake recipes may have fallen out of favor somewhat – box mixes are so easy after all, right? It seems that often, the idea of sifting ingredients and alternating mixtures just seem too time consuming and fussy. That is why you need this recipe.

It is, as the name implies, fast and easy and made in no time from what you probably already have on hand right in your pantry and fridge. It’s a perfect “spur of the moment” recipe, and for me, it has more than a touch of nostalgia. Snack cakes were apt to show up back when I was a kid, and my mom needed to produce a cake in a hurry, and anytime Larry’s late grandmother came for a meal, and often at church suppers when someone decided what to bring at the last minute. I’m even going to tell you how to make the world’s easiest buttercream frosting, though this cake is also wonderful warm with a scoop of vanilla ice cream or a big dollop of lightly sweetened whipped cream.

This simple chocolate cake pairs nicely with fruit, whipped cream, Swiss buttercream, cream cheese frosting, fruit fillings, chocolate ganache, peanut butter filling, fresh fruit and much more. Possibilities are endless. Here are 3 cakes I’ve made recently with this moist easy cocoa chocolate cake recipe.


  • All purpose flour
  • Granulated Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Cocoa Powder, natural or dutch processed
  • Buttermilk
  • Eggs
  • Vanilla Extract
  • Almond Extract
  • Espresso Powder/Granules
  • Boiling Hot Water


This simple chocolate cake recipe makes 4 – 6 inch cakes or 2- 8/9 inch cakes.

Prepare baking pans by greasing them with butter or use a baking spray with flour. Also, don’t forget to line the bottom of each cake pan with a parchment paper round.


Into a bowl sift all purpose flour, granulated sugar, baking powder, baking soda and unsweetened cocoa powder. Whisk or mix with a hand held mixer until well combined.

TIP : Weigh the bowl you are using and take a note of it. You can use it later on.


This beginner chocolate cake is made with buttermilk. If you don’t have buttermilk no need to panic. For this simple cake recipe and for many other recipes you can use one of these 6 Buttermilk Substitutes and use them in baking.

QUICK HOMEMADE BUTTERMILK : into a bowl pour 1 cup and ½ cup room temperature milk. Remove 1 tbsp and 1/2 tbsp of milk and replace it with vinegar or lemon juice. Stir and let sit for 5 to 10 minutes. Stir and use in the recipe.

TIP : Have a dairy allergy? Use water or almond milk in place of milk.

Into a bowl pour buttermilk, oil, room temperature egg, Vanilla and Almond extracts. Whisk well until combined.


Into the dry ingredients pour all of the wet ingredients. Beat on medium speed for 3 minutes until well blended together and homogeneous.


Coffee is often added to chocolate desserts to enhance chocolate flavor.

Dissolve coffee granules or espresso powder in the boiling hot water. Gradually pour hot coffee into the cake batter while mixing on low speed. Scrape down the bowl couple of times. Be sure to get to the bottom of the bowl where sometime thick cake batter sticks to the bowl. Mix until all is well combined. This chocolate cake batter thin. This is normal.

TIP : If you are allergic to coffee skip it. And if you don’t have an instant espresso use freshly brewed coffee instead.


I like to weight my cake batter and divide it evenly into prepared cake pans. Put the bowl with cake batter on the scale and deduct the bowl weight to get a net cake batter weight. Divide net cake batter weight by 4 and pour cake batter into prepared pans, weighing each pan on a scale.

TIP : This recipe fills 4 – 6 inch cake pans or 2 – 8/9 inch cake pans.


Bake the cakes at 350F. When baking 4 – 6 inch cake pans I place 2 on the top rack(2/3) and 2 on the bottom (1/3). I quickly rotate them at 30 minute mark and I bake them for additional 20-25 minutes. Total baking time is about 50-55 minutes. Until toothpick inserted in center comes out clean.

TIP : In case cakes are browning a little too much on the top form a dome with aluminum foil and loosely cover cakes. You can do this once the cakes are risen not when they’re still in the cake batter stage.


Let the cakes cool for 20-30 minutes after removing them from the oven. Carefully remove baked cakes from the pans. Peel off the parchment round if it’s sticking to the cake. Wrap slightly warm cakes into food wrap or into plastic food safe bags and let cool completely before using. Wrapping them while they are still warm keeps the cakes super moist and delicious.


Absolutely. Wrap the cakes well into a food wrap and place them into Ziploc bags. Freeze for up to 3 months. Allow to defrost overnight before filling and frosting the cake.

Chocolate Glazed Cake

This Chocolate Glazed Cake is a delicious, one-layer chocolate cake recipe that is topped with a thick layer of chocolate glaze.

This recipe has been a favorite at my house for a number of years now. It’s a super easy cake to make. I often bake this Chocolate Glazed Cake when I need a dessert at the last minute for one occasion or another. The ingredients are all things that just might be in your pantry without having to go to the store (except maybe buttermilk). This cake always gets rave reviews.

The glaze on this cake is amazing. If you’re one who loves frosting on cake, you’ll love this cake recipe. The glaze is heated on the stove, and it’s poured over the cake in the pan. It soaks into the cake a little bit, and it sets and becomes a nice, thick layer of frosting on top. It’s so good!!

If you’re a lover of cake, you might like to try my Chocolate Wasted Cake or this Toffee- Chocolate Bundt Cake. And if you love thick layers of frosting, then you definitely have to try my Butterscotch Brownies with Caramel Icing.

  • 1 3/4 cups all-purpose flour, 8 ounces
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil*
  • 1 1/2 teaspoons vanilla
  • 1 cup boiling water

Heat the oven to 350 F/180 C/Gas 4. Grease and flour a 9-by-13-by-2-inch baking pan, two 9-inch layer cake pans, or three 8-inch layer cake pans.

In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, soda, and salt stir or whisk to blend thoroughly. Add eggs, milk, oil, and vanilla. Beat with electric mixer on medium speed for 2 minutes.

Using a spoon, stir in boiling water until blended.

Pour the thin batter into the prepared baking pan(s).

Bake for about 35 minutes for a rectangular cake or 30 to 35 minutes for layers. A wooden pick inserted in center should come out clean.

Cool for 10 minutes in pan on rack and then remove from pan and cool completely.

Review the Steps

-Make triple chocolate filling

-Place the cake into baking pan

-Add all 3 chocolate filling on top of the cake

-return the torte to the freezer

-Cover the cake with Nutella ganache

-Decorate and return to the fridge

triple chocolate torte is the best 5 star chocolate cake recipe the best chocolate recipe

Alternative flavors and toppings

If you&rsquore not digging the chocolate rose vibe, there are so many other ways to make your cake look and taste like a million dollars!

chocolate orange: Grate in the zest of an orange and sprinkle the zest of another orange on the top.

espresso: Stir a tablespoon of instant espresso powder into the warm milk before you pour it over the melted chocolate.

chopped nuts: Add around a quarter cup of chopped nuts such as pistachios, hazelnuts, almonds or macadamias.

liqueur: Add around 3 tablespoons of your favourite liqueur to the cream after you&rsquove heated it and just before you pour it into the chocolate. Ideas: grand marnier, rum, whisky, brandy, gin.

Rice Krispies, Cornflakes or Cheerios: Stir half a cup through the truffle mixture before pouring it into the cake pan for a very crunchy alternative!

toppings: You can sprinkle an unlimited number of things over the top. How about chopped nuts, grated chocolate, chopped up chocolate/candy bars, peanut butter cups, sprinkles (gold and silver or other), pretzels, chopped caramels, dried raspberries, or even mini M&Ms or crumbled Maltesers (why not?).

Note for Australians: If you cover with colourful sprinkles, you could &lsquomarket&rsquo this cake as a giant chocolate freckle! How about that? 😉


This recipe has received such varying reviews we thought we better bring it to the CDTestKitchen. You'll notice we're giving it 5 stars - that's because it turned out perfect for us. We boiled the mixture about a minute (maybe 20-30 seconds more) then let it cool just a little (in case it splatted it wouldn't burn then!) and beat it with an electric mixer for about 3 1/2 minutes. We used all the measurements/ingredients exactly as called for in the recipe. One thing that may be confusing people is that this is not a fluffy kind of frosting that you use to decorate a cake. This is more of a frosting that would go on brownies, or a cake that is in a pan. The mixture will harden some however, but it definitely shouldn't be soupy like some reviewers mentioned. Be careful not to heat it over too high a heat, or the sugar will start to turn to candy (which will make the mixture crunchy). We think the biggest success factor is the mixing time/technique. Don't try to mix this by hand, you won't get it to the right consistency. Also, don't let it cool too much before spreading it since it will firm up more while it cools (to the point it won't be easily spreadable).

I love this icing. I followed the directions, but stopped mixing the icing when it was still pourable. I covered a 13 x 9 inch cake with the warm icing. It was perfect. I would never ruin it by adding confectioners sugar!

The people who said it was bad are not good bakers I am 11 and could make this .super great and mouth watering

This incredible..easy delicious. I poured over my chocolate cake..everyone loved it.

The recipe was good and tastes good, but I did exactly what the instructions said and my sugar just never disintegrated so it’s like crunchy icing bc of the sugar but otherwise good recipe

This is the stuff chocolate dreams are made of. I love this kind of frosting. It's fudgy which is great for brownies.

People who are saying it's runny maybe you didn't read the recipe right. Mine turned out not too thick or runny it's in between and this is my first attempt. It gets thicker as it boils.

I made this 5 minutes ago and it turned out just fine. When you don't have icing sugar this recipe is perfect. Thank you

This is my favorite kind of icing but I'd never tried making it myself (my mom used to make it when we were kids). Turned out pretty good. It's very fudgy like. I used it on white chocolate brownies (yummmm!)

It looks great on the cake and is creamy and thick although it was not very sweet so i added a little more sugar but otherwise it was AWESOME. I will definitely use THIS recipe again :) THANK YOU .

Recipe worked perfectly, thanks!

Very good and sweet although it very thick.

FYI - You submitted 5 reviews for this recipe, we only approved the first one.

worked great. didnt measure, just made by eye and taste. it boiled up like a syrup then i removed from heat (constantly stirring, into a water bath(heated in metal mixing bowl on stove) added a splash of milk and the vanilla, stirred until lukewarm and definatley coated a spoon. immediately poured onto a bundt chocolate cake. yummy, thank you!. maybe next time ill add a couple egg yolks.

Hey i tried this on the vegan cake i make and it was wonderful. Didnt bother to beat it though. Just poured it on it stiffened up great would definitaly use it again

I made reduced sugar chocolate cake from scratch and it turned out to be one of my best quick cut recipes in a long time. It was so moistly delicious I just HAD to top it off with something far more sophisticated than plain old sugar free icing and to say the least I have super sympathy on my oldest brother dealing with the onset of diabetes. I searched for a recipe that needed no powdered sugar and came across this one. I must say it. turned out AMAZINGLY BEAUTIFUL and I was able to reduce the sugar, use 2% milk and cook it to perfection. It spreaded with ease and set up gorgeously in the nick of time. I made some adjustments that were perfect, I replaced 1/2 of the sugar with Sucralose and as I mentioned used 2% . Now, I wonder if I should tell my family that it has half the sugar which means lower carbs than a boxed cake mix and tubbed icing? Nah, let's let 'em eat cake!!

I altered half the ingredients to make it vegan and I added in some dark chocolate (just for fun)- I also didn't have an electric beater or hand beater so had to use a hand blender - still worked out great!

Followed the directions, turned out perfectly--fudge-y, chocolate-y, smooth, very easy. It takes quite awhile to beat to spreadable consistency with the electric hand mixer but I am a lazy cook who hates washing up, so beat it in the same pot I made it, so it was likely warmer to start with. Couldn't be any easier.

This frosting is fudgy, but hardened up very quickly before I even got it spread out. It barely covered the top of my 8X8 cake. It was nice in a pinch because I didn't have any powdered sugar, but I will not be making it again.

It's a very precise recipe. If it hardened up too fast then it boiled too long.

I loved the flavor, but it definitely was not a frosting, but more of a glaze. It was runny but delicious, basically melted watery fudge. Of course took longer than a "minute"- I put mine in a separate bowl in the freezer to speed it up. Worth a try if you don't have powdered sugar or frosting and you need some asap.

It definitely shouldn't have been watery! Sounds like it didn't boil hard enough to become spreadable. Boiled icings are tricky.

This turned out great! A little note: with granulated sugar, you need to cook it on low heat and keep stirring until the sugar disolves then reduces to the desired consistency. This is not a short process but worth it in the end.

Love, Love, Love! I will be making this more often!! I just mixed up some chocolate pudding and put in it and it is to die for!! Big hit in my house!! Thank you so much for this recipe.

so delicious. my friends loved it and it goes extra well with strawberries. i don't know why people are hating this recipe,because it is one of the best recipes I know. Love it

It looks really nice and I'm looking forward to trying it. Just one question. Is the icing creamy or not?

It is a boiled frosting so it's more like a fudgy type frosting.

Super delicious so easy to create.

Very fast and easy! Everyone at home loved it! Haven't needed another recipe since I found this one!

It was great. Didnt have can frosting or powdered sugar to make frosting for cupcakes for my children 100 day party at school. It was just like my mothers, when I was young. The teachers save the ones I made and took them home, because they were homemade. Thank you!

I made this with brown sugar, and no vanilla. turned out SO GOOD. (220g brown sugar)

Simple yet satisfying. the first ever frosting recipe I tried and I dont think I want to try any other.Everyone at home loves it!

If you were to make this into a vanilla icing recipe, how would you alter it?

You could probably just replace the amount of cocoa with additional granulated sugar. Since it would be losing the flavor of the chocolate, I think it would need more vanilla to make it a palatable frosting - but now we're throwing off the ratios of liquid/dry ingredients, so it would probably need a little trial and error. Sorry that I don't have a simple answer for it!

Absolutely amazing! Found this because I didn't have enough confectioner's sugar for the Hershey's Chocolate frosting. I doubled the recipe and put everything, except for vanilla, in the pan at once and stirred constantly. The result was glossy and heavy, sort of like a ganache. Cooled slightly in a cold water bath and put in stand mixer bowl. Turned it on high and just beat it while I did other things. I added some confectioners sugar but it probably was not necessary. This recipe is delicious and definitely a keeper because I rarely have confectioners sugar!

Thank you! This recipe is amazing! I was baking for my son's school charity event and realized I had no icing sugar. I followed the instructions to the letter and have a perfect result. Thanks again, this really got me out of a pickle.

if you triple the recipe and cool it in the fridge for a while it makes fudge

Just put it on my brownies. its perfect!! Brought to boil slowly and beat for 3 mins.. Yummy!

So, without better instructions, if you have a "hot stove" that has a mind of its own when trying to boil things, you'll end up trying this twice as you'll BURN the first batch! Milk, sugar, butter in the pan on LOW heat until butter is melted and sugar is almost dissolved (stir constantly)! Once you have almost NO visible sugar granuals left, mix in the cocoa powder and bring to medium low heat to get it to boil. Keep gently stirring! Once it begins to boil evenly rapidly, shut off burner and remove from heat! Allow to cool 1 minute. Add vanilla. Stir until well mixed. I then transferred to a bowl and took to the fridge. Let sit 1 hour in fridge. Removed and allowed to come to room temp. Whipped with the mixer. creamy, fluffy, YUMMY!!

Just made this for a cake and it came out rich, thick and chocolatey. I let it cool for a few minutes and then mixed it with an electric mixer for 3 minutes. It does get really thick quickly so it's best to spread it on right after it's mixed. It's a great recipe because it uses ingredients that I always have on hand. This isn't a light and fluffy frosting so if that's what you're looking for you will be disappointed.

Yummy! Turned out perfect and was so easy to make!

I had no chocolate or icing sugar so opted for this. AMAZING. took a while with the electric whick but the end result was exactly what i wanted!

Aaa amazing Sugary. Chocolaty. I dipped buttercream filled cupcakes in this luscious frosting. Like the kind my gramma made 80 years ago. Best ever. I did cook for 1 min 35 seconds. Cooled and beat by hand for 2 mins

Loved it! I'm only 13 and made it super quick and easy! When I want to, totally making it again.

Worked rally well! used unrefined sugar, and whisked by hand but still came out great, like a chocolate fudge icing! really good :)

ended up a little grainy but overall good. used it on brownies.

This was really good. However, I made some changes to make it to my own taste. I doubled the sugar and then after boiling and mixing I added cream cheese and it was so good!

I put it in the refrig after to cool it quickly and when i took it out to beat, it was too hard. i added about 1T of brewed coffee to thin it out and it came out GREAT! you don't taste the coffee, but my friend is still raving about the frosting. I forgot to save the link, but I, luckily, found it again.

Turned out perfect and I will use it again

Great recipe, tasted like fudge in icing form!

Super fudgey! I love this recipe! It's very delicious and I will definitely make it again!

I love this recipe. I made my daughter a Choco cake recently and realized I didn't have any powdered sugar for frosting. I will never use a powder sugar frosting recipe ever again! Too sweet and you lose all the chocolate flavor. This recipe is spot on and it really wasn't a big deal to boil for a minute. My rec for anyone using this is that you may want to consider doubling the recipe - following these amounts made *just* barely enough frosting for a pan cake. Delicious!!

How long do u have to let it cool?

I measured exactly as the recipe stated and boiled, whipped & cooled for the exact amount of time. HOWEVER. this frosting is more like a royal icing than a frosting. It poured like cream and took overnight to set. Even then it was more sticky than hard. I don't think I will use this again as it is WAY too runny

great! if you have patience when blending it, it turns out wonderful. Tastes delicious

I'm no math whiz, but did anyone else chuckle when they read the title 1 minute chocolate frosting and then the directions to whip it for 3 minutes?

The name comes from the fact that you only boil it for one minute which distinguishes it from other recipes like the popular seven minute frosting (which yes, also takes more than seven minutes to completely make).


This is great! I made it for a chocolate cake and its really fudgy.

This frosting is exactly as described. Fudgey!! As it cools it does begin to harden so best to have cakes cooled and ready to be iced, but I just heated it up slightly and spread as desired! Is very sweet but with a dark choc cake base that isn't too sweet it works wonderfully! Can also be used as hot chocolate sauce over ice cream

Barley enough icing to cover a cake and ended up not being able to spread. Not something I would ever make again

Great recipe! Thickens faster if you whip over an ice bath.

This is incredible. so very yummy! Go for it. you won't regret it!! :)

I followed the directions exactly as stated and it came out perfectly. I have tried several recipes and they came out just OK. This is the only chocolate frosting I'll ever make again. I used it to ice brownies for my daughters class and she received many compliments.

Very good, a little runny so I added cocoa powder turned out even better.

This was so yummy! I put it on top of my peanut butter cake, and got rave reviews! I have also made this frosting then whipped it into whipped cream and it was fabulous!

I just registered on this site just to write this review. This frosting is TO DIE FOR! Super simple and so good. I had to keep shooing my kids away from it so there'd be something left for the brownies it was meant to frost.

Can we use this recipe on a chocolate fudge cake?

I absolutely love this recipe, however I did have to alter it a bit b/c of my diet. I used Almond milk w/ vanilla & added a pinch of brown sugar. It was not as thick, but I like it that way, I wanted more of a light glaze, so it works for me!

This is amazing! I really want to try it again and was wondering if it would work with chocolate instead of cocoa powder? x

Oh my god this was amazing!! It's hard not to eat plain!!

Great recipe! Turned out perfectly for me!

Of course, I needed to make chocolate frosting and didn't have powdered sugar. A quick search turned up this recipe. I was highly skeptical but this turned out wonderfully. Rich and very creamy and spread nicely on the cake.

I was afraid that this was going to be a grainy frosting because it didn't use powderered sugar but it turned out incredibly smooth and spreadable.

I'm SOLD on this recipe! For those that it didn't work for you have to be doing it wrong because this is the best frosting. It's really good and fudgy like you'd use on brownies. Or, just eat it with a spoon like I did (not all of it of course!)

This recipe was AMAZING for the brownies I made. I will definitely make this recipe again.

amazing recipe. beautiful consistency. followed it to a tee. frosted a chocolate sheet cake. a perfect quantity (a 7X11 cake pan). will make this frosting again. love granulated sugar in frosting! thnx!

It works just as well to use instant hot chocolate powder, it's absolutely lovley

Came out just perfect for me!! I will use this one again for sure.

I went according to directions but added 1 cup chocolate chips after I took it off the stove, also you can add 1 cup peanut butter chips and what a delicious taste. I'm so glad I found this recipe, I will never dread making icing for my cakes or cup cakes again. Thank you, Thank you.

I just tried this on an old fashioned mayonaise (depression era) cake. It was yummy.very rich and delicious! Thank you for the recipe.

The texture was a little grainy. Could this have been corrected by boiling it longer? Otherwise, it was very good but I still prefer the Nestle Chocolate Lover's Frosting recipe.

Very pleased! Did not have an electric mixer so did that by hand. Turned out perfectly. Definitely get a great result if you do the ingredients correctly, watch the temp and the mixing time. Found it had too much vanilla so will halve next time.

I was skeptical of this frosting as I was making it but it turned out FANTASTIC! I may have actually beat it with the mixer too long, as it stayed pretty fluid while beating it. However once you stop, it starts to set up almost immediately. It's just like frosting out of a can, even better that it's homemade!! We put it on brownies we made from scratch and loved it!! I highly recommend this frosting!!

I loved this simple and easy recipe for a dark,rich chocolate frosting.These recipes which have the best turnouts are not always so easy to find. So please do try it.

Tried this recipe after frantically searching the web for an icing sugarless icing. I'd made a fudge cake, which you really can't eat without icing, and had no icing sugar in the house and this was perfect. In fact better than the one I intended to make. Cheap quick and easy,oh and delicious. Highly reccommended!

Wondered if you could give me some advice before I attempt this recipe? When you say 1/2 cup butter is that melted butter? Sorry if this is an obvious one.

Just combine the ingredients in the saucepan over heat and the butter will melt then. No need to melt it in advance.

No icing sugar and so I tried this recipe. It worked perfectly. I was a bit concerned because I used half the recipe but it was just the right amount for the single layer chocolate cake I made. Don't think I'll be buying icing sugar any time soon. Thank you!

Easy and outstanding!! Thank you. :)

I wanted frosting not soup! I read all of the reviews before trying this recipe out and followed it to the T and it still came out like chocolate syrup. It was made for a cookie cake and eventually hardened some (after about a day.) I used 1% milk which could have been the problem but the recipe did not state what kind of milk to use (it just stated "1/4 cup milk.) If there is a next time I will use less milk or a thick cream. But if the issue really was my 1% milk then it should be written on the recipe what kind of milk to use! Now my one compliment is that it does taste fantastic.

Loved it and made a few changes for half of the batch. I followed the advice from the comments of cooking it an extra 30 seconds on top of the 1 minute. I used a mixer immediately following the cooking time. One important thing is to keep stirring the contents while it is cooking (after all this is just 1.5 minutes, it is not a risotto :P). I did make a couple of changes. I like my frosting less sweet and more chocolatey. I added a bit more cocoa powder to achieve this and I might use a bit less sugar when I make this again, and I will make this again. I also added a spoonful of cream fraiche (like sour cream, but less acidic). And, for half of the batch I added a bit of Bailey's Irish Cream for adult style frosting :). It was good. I used perhaps 2 Tablespoons in half the batch. I think I could have used more. Using a bit of coffee could also strengthen the chocolate flavor, and a bit more could make it have that lovely mocha flavor. I hope this is helpful. For the spreadability, it was great - a lot like fudge (taste and consistency) and just as lovely as a whipped frosting (which I love too).

I boiled for 2 minutes, cooled for 5 minutes and beat for 4 minutes. It was amazing. I took out the extra that poured down the cake and served it with vanilla ice cream.

I really doubted this recipe considering that i had never heard of making icing this way before but i was amazed to see that it turned out amazing and is a new favorite of mine. so so so good and actually really easy.

OMG this is AMAZING. Used it once to ice a last minute cake for my parents' party and EVERYONE loved it. thanks so much.

This was an awesome recipe. I loved making it. It was very simple, even for me and I'm 12!

Absolutely wonderful. Forgot to buy icing, and only had five minutes until company arrived. Everyone was impressed and we all enjoyed it very much. It was perfect!

Had no icing sugar so googled for a recipe that didn't use any, came upon this one. Made half of the amount as it was just to ice a cake, turned out great like chocolate fudge, very easy thanks

I needed a chocolate frosting recipe for a group that consisted of people with celiac disease, nut allergies, and corn allergies. This was terrific. It came out perfect. We only had a dozen cupcakes to frost so my kids ate the rest one of them ate straight out of the bowl and the other ate it on a banana.

I really like this recipe. I didn't quite let it boil for a full minute, and after cooling 1 minute and beating 3 minutes, it reached a nice spreading consistency. It hardened pretty quickly, though, and became a fudgy texture, which is nice, but it became more firm than I anticipated. I thought his was odd, since I didn't boil it for the full time specified. But overall, I'd use this recipe again, after playing with the timing a bit. It's nice and rich.. great with yellow cake.

worked great. perfect amount for 24 cup cakes.

I loved the way this came out. It was like a caramelized chocolate. I did however stir by hand because I don't have an electric mixer. It came out just as good with a little crunch on top. I am definitely using this recipe again.

Very VERY good recipe. It is a bit of a thick glaze and does not work for piling up on itself. Tastes absolutely fantastic, does NOT come out soupy if you stick to the recipe, and looks like a dream on any cake. Remember: Follow the recipe and enjoy :D

this is a easy way if you dont have any icing sugar me only being a kid was making my mum look icing sugar for some cupcakes and she said there is non so i made her keep checking whilst i was on the internet and found this website recommended and well it worked pretty well and i cant wait to eat them ummmmmm yummy i think rated:4.5

This icing is fantastic!!just love it.very very can make it from caster sugar too! and if you find it soupy just keep it in fridge or freezer for 5 minutes and then spread it on the cake!God bless you!:)

This turned out perfect! Followed the directions, but added some almond extract as well as vanilla and turned out wonderful! Cools really fast though so have to frost quickly. VERY GOOD and HIGHLY recommended.

I made it but it came out a little less soupy than i would like. So I popped it in the fridge for a couple min and it was spreadable then put the whole cake back in the fridge and the icing was perfect!

Brownie batter icing. But I must admit I changed the recipe slightly by grinding down the granulated sugar so it was half the consistency of confectioner sugar. My mistake.

I needed to make a bunch of cupcakes for a Light party at church (an alternative to halloween) but had no icing sugar in the house so googled icing recipes without icing/powdered sugar. I tried this and it came out really well! Very tasty and easy, will definitely use again. I think the secret is to let it boil gently without stirring it and then beat it well - definitely with an electric mixer.

Love this recipe! Easy and tastes great! Boiled 1 minute, cooled 1 minute, beat for 3 minutes, and spread onto cake. This recipe is GREAT. Was easy to make, even with a toddler running around and my chocolate loving husband raved about it. Does not go fluffy, is more like a glaze, but tastes wonderful! Thanks for sharing. Will continue to use this!

Just made this icing. It turned out great. I made it on a humid day so I didn't think it would turn out but it did and it taste great. I will be making this as often as I can.

I was intimidated by some of the reviews of people who had difficulty with this recipe. I can confirm that if you follow the directions, it works!! Loved it! It's similar to making fudge - it's not that fluffy powdered sugar stuff - it's a real boiled icing. So good!

it was amazing. use the recipe and it wont disapoint.

wow!everything is amazing. Ignore the negative comments. Works sooo good with choc cupcakes maee from scratch which was the reason i dug up the recipe. The boiling part was a bit tricky for me cuz im only 12 but it was sooo good! FOLLOW THE RECIPE AND DO NOT ADD CONFECTIONERS'SUGAR. delicious.try it you'll be on cloud nine.

I Made this recipe and it turned out soupy so I put it in the freezer for 1 minute and it turned out a lot better and I am only 15 so this worked great for over a cake and will def. use this again. soon

Absolutely fantastic. needed something quick and delicious. I was not disappointed. I loved it, my family loved it. we may not be buying frosting again. I added almond extract instead of vanilla, absolutely divine.

amazing!! i paired it with a simple vanilla cupcake and put some berries on top and it was delicious. the frosting tasted and had the consistency of hot fudge almost, which wasn't what I was expecting, but the flavor was so rich and it made the dish complete

This makes an easy, delicious basic chocolate frosting. Carefully time a 1 minute full boil, scraping every sugar crystal into the mixture while stirring constantly. I turned the hot mix into a mixing bowl, then cooled it to room temperature. It whipped into a spreadable, creamy frosting, similar to easy-spread canned frostings (which cost much more). To enhance the flavor, I would add a pinch of cinnamon. This frosting would also taste great with nuts, coconut or fresh berry garnishes for a gourmet treat.

im 13 so the boiling thing was a little weird. I used it to put it in the center of chocolate cupcakes and it was amazing!:)

Turned out light and very fluffy. Spread easily. Looks nice on cake.

The actual frosting is delicious, but the recipe itself isn't written in a manner as to explain well what you are looking for. A) "Cool partially" could mean about a million things, but I had good results with letting it cool for about 5 minutes with a few stirs here and there to get some cool air in. But see point B where I come to the conclusion that maybe I should have let it cool longer. B) "Spreadable consistency" could also mean about a million things. I kept beating and beating and never got it to what I would call a spreadable consistency. That said, when I stopped beating and let it cool for a bit longer, it solidified nicely. So maybe I should have let it cool longer in the first place? Would be helpful if the writer went back and clarified these two points so as to make the process less mysterious.

This recipe work perfectly. Some people just don't understand that the difference between cooking and baking is that baking requires that you follow the directions rather than just view them as a suggestion. If you couldn't get this simple frosting recipe to turn out, I can't imagine how you managed to successfully bake something to put it on.

After reading ALL the reviews, and CDKitchen's comments, I gave this a shot on a box-mix devil's food sheet cake. Followed the recipe exactly, and it turned out as advertised. It's perfect for a "glaze"-style frosting on a flat cake. Wouldn't seem to work too well for a layer cake (especially the sides), however.

I wanted an easy recipe and I ot it. i love it , tastes gr8! No problem whats so ever. Just follow the recipe to the last letter. Nice Five star(*****)Rating

i would call this half glaze half frosting, i added some confectioners sugar and it turned out pretty good for a cake. it tastes really good like normal chocolate frosting but good!

I only used this recipe as I'd run out of icing sugar, I thought it was amazing and very easy. I only wish I'd waited for it to completely cool down as it was thick enough to pipe. It tastes fantasic too.

Found this recipe looking for one that didn't require confectioners' sugar and am VERY pleased with the flavor. Did have to beat it for quite a while and next time will boil longer, but definitely keeping this one.

LOVELY, just lovely. It tastes like the fudge sauce that I put on top of my ice cream. and it's yummy! It IS a little bit liquidy, if you ask me, though. Hope this helps!

Fantastic dark chocolate recipe! I have had the hardest time finding a frosting recipe that is really chocolatey. This one is great! It was a bit thin, even after beating it for quite awhile (7 minutes), but really tasty for those of us who like dark chocolate -- and VERY easy.

I followed the directions and put the bowl of frosting in the fridge to cool off. I used a whisk to beat it. By the time my cake had cooled, the frosting had set up and it was delicious. I will definately make this again.

like others, I was hesitant after reading the reviews. But decided to try it anyhow. Unfortunately all I had was nesquick. lol, so I was a bit worried. Followed the directions to a T and even mixed it a bit less than required. turned out great and almost too thick to spread. Next time will opt for cocoa powder though as it was way too sweet for me the ids loved it though.

awesome! i was going to make brownies and needed an icing so i look one up. this was fast and easy, maybe everyone should have boiled the mix the whole minute and waited till it cooled to start beating it. mine was easy, thick, and great tasting.

I tried this recipe and it worked out fine. I just followed the instructions but i did have to mix it with the Mixer for a cpl mins longer. tasted yummy too =D

I am not much of a cook but found myself with a cake no chocolate icing. I saw this recipe and tried it as I was using the mixer I thought soup but I let it cool just a little and it was great but. you have to just get to it with spreading you do not have much time as it does set up like glaze. But very delicious.

Don't let the "gooey" reviews scare you away from trying this frosting!! I just made a pan of brownies and didn't wanna go to the stre for frosting so I thought I'd try this one. As I was waking to mix it I read the reviews and got really nervous I had picked the wrong one! I was, like many others, expecting to see thick frosting as I have in store bought cans. However, this is a boiled frosting! Solid doesn't boil: liquid boils. I kept reading through the reviews and found the kithen staff's review and try seemed to know what they were talking about (imagine that!). So I continued. This frosting has turned out GREAT. It's VERY tasty! It sets very quickly! And it's the perfect finishing touch to my homemade brownies!

I was looking for a thinner frosting recipe that I could add rice krispies to & this one worked out great. Here are the changes I made. I doubled the recipe, boiled for 2 minutes, when slightly cool I beat it for 4-5 minutes and then added 2 cups of rice krispies and that was enough frosting for a jelly roll pan. My bar recipe was a brownie bottom topped by marahmallows and frosted with this frosting recipe with my changes. It was very fudgy, and delicious/

I made this frosting a few years ago actually and went digging through bookmarks for it again to make it tomorrow. I really liked it when I made it. It wasnt what I expected (frosting texture) and I actually melted pure chocolate instead of using cocoa powder but it was DELICIOUS. The blackest cake I ever saw (I used 97% chocolate). Everyone LOVED it and I'm looking forward to making it again. Im glad for this recipe because I live in France and they do not sell frosting, nor is it commonly put on cakes.

It seems to me that some people do not realize that Icing is supposed to be thinner than frosting. If you are looking for a thick creamy thicker coating for a cake or cupcakes then you need to look up a home made frosting recipe, not icing. This recipe is turning out exactly as it should. It does not need to be removed or adjusted.

This recipe is perfect for a brownie topping! For persons who have made "no bake choc.-oatmeal cookies", the cocoa base of those cookies is similar to this icing.

this was a good recipe for those of you who want to thicken it try adding 1/3 cup of peanut butter you may need to add another 1/4 cup of milk though good luck

I followed the directions, and this worked PERFECTLY. I boiled for about 90 seconds and beat for about 3.5 minutes. Then I let it cool for a few minutes and it thickened up nicely. Perfectly spreadable and delicious. It was just what I needed.

This recipe is pretty good!! as long as u add the icing sugar its great.. just becarefull of how much you add it thickens as it cools.

This is a boiled frosting, you do not add powdered/icing sugar to it. It is not meant to be a fluffy icing it is meant to be a "fudgy" icing which adding powdered sugar to it will not yield.

Very smooth and easy to make. Tastes great.

it was really amazing. i accidently made 2 cups, but it still turned out amazing just a little too much. i dont agree with the other people. for me it wasnt soupy, just needed a little time to cool down. Then once again, it was amazing. P.S. Eat chocolate cake with this frosting with a glass of milk. its really yummy.

I used granulated sugar, and I was nervous that the frosting would be gritty. I just mixed it longer with the electric mixer and it seems to be okay. I don't think I'd add as much vanilla next time because I wanted more of a chocolatey flavor. But overall this was a quick, easy recipe and the frosting was pretty good!

Easy, delicious recipe, made easy to spread frosting. I doubled recipe thinking I would need extra for a layer cake-you don't-makes more than enough for standard cake. As easy and good as this is, I can see myself making frosting from now on instead of buying it.

This recipe was fantastic! I boiled it for 1 minute, counting from when big rolling bubbles appeared, then I beat it for just over 3 minutes. When just a little warm it spread easily over the cake, and when it cools it ends up with a perfect light candy crunch on the outside. 5 stars but double it for a 2-layer cake! The leftovers harden into fudge candy.

This recipe was fantastic. I needed chocolate frosting, read countless recipees and all called for confectioner sugar of which I had none. Easy as well!

After reading the reviews i gotta say i was a bit nervous about this recipe, then i ran across cdkitchen staff's review so i gave it a shot. Alls i gotta say is this frosting/glaze is F'ing Amazing! turned out perfect, i actually perfere this to store bought in a can! A+++++

I should have read the reviews first. I was looking for a "quick frosting". I'm glad I didn't need it for company. I allowed it to cook longer, but it didn't change consistency much. I added corn syrup which thickened it.

I followed this recipe and everything turned out just fine. I have no idea what people are talking about a bunch of goop . I have to admit, after reading the other reviews, I was hesitant about this recipe. But I didn't have any powdered sugar so I needed a recipe that could be made with granulated sugar. I still prefer icing/frosting made w/ powdered sugar, but this one worked just fine.

We tried this recipe for brownies. It was very good. I understand concerns about it being "goopy" at first. We added confectioners sugar before blending it and found it solidified rather quickly. . . .too quickly in fact. I had to race to spread it. It was a bit grainy but I would use it again.

Yummy rich icing. I was running a little behind so I just popped it in the freezer for 15-20 minutes until it had cooled & thickened. Do use icing sugar not granulated.

I love it. It turned out a little dry at the end so I had to add a little milk after I mixed it. But after it was delish!

This is real frosting that I remember as a kid. But follow the directions boil for 1 minute, let cool and then beat. I tried the ice to cool it down faster and it got very thick quickly almost too thick to spread. Next time I will just follow the recipe! :-)

I have never made homemade frosting before. I tried this one because I did not have any confectioners sugar. I followed the directions exactly and it came out perfect. I will use this one again the next time I need frosting.

I frosted a six layer chocolate cake with this recipe (doubled). It turned out fabulous! My family and friends all raved about it.

I am not a chef by any means, but if I have a recipe I can usually get it done right. I followed these directions, and took some advice from the reviews here and boiled it a little longer. I wasn't timing myself, but I raised the temperature slowly, and took it off the heat after about one full minute of real boiling. After a few minutes (again, I wasn't timing myself) with an electric mixer it was a little thinner than normal can frosting, but was still fairly warm. It started firming up in the mixer, and firmed up even more when it was cooled, though still not the same consistency as canned frosting.

The editors are right. if you follow the directions this is absolutely delicious and easy! This is a keeper for me!

This is the perfect frosting for brownies! I followed the recipe exactly. I will be using this one again.

Turned out great! I boiled it for 1 minute 20 seconds, then beat it for 3 minutes 30 seconds.

I had all the ingredients already - so it was easy as pie! Making icing is just a click away to Yummy Chocolate . kansas city mo

A very nice, rich chocoloate frosting. The mixer and all utensils survived intact.

Now, I have to be honest and say I passed this recipe by a few times. I ran out of powdered sugar so I wanted a frosting recipe that didn't need it. I followed this one to a T, with the exceptions of using a bowl of ice under the pot of frosting while I beat it on high it for the three minutes and after doing it that way it caused the frosting to get too hard to spread so I ended up beating in a Tablespoon or so of heavy whipping cream. I liked the end result (not too sweet like the store bought frostings) but unless I run out of powdered sugar again I probably will not use this often. like other reviewers mentioned, it is important to watch the time on this or it will be too hard to use or too runny.

In consistency with the majority of the reviews that this "frosting" was soupy, I had the same result. I followed the directions exactly, and even beat it for about 5 minutes, and it just looked like runny chocolate syrup. To try to salvage it, I agged a package of cream cheese. This made it more of a "frosting" consistency and tasted pretty good.

You have to add approx 2 cups of powdered sugar to this recipe to thicken it otherwise all you have is soup. But it is delicious and very simple to do. I just made the mistake of not reading the reviews before making it and almost threw out the first batch before I read the part about adding additional sugar.

Do NOT add powdered sugar to the recipe. That's not the kind of recipe this is. It is a boiled frosting. Follow the directions exactly and it works perfectly - we've verified it in our test kitchen!

very easy, but should read 4 minute not 1 minute. great recipe though.

This recipe is super easy and turned out great the first time I tried. I was not sure about the recipe because of all the negative comments. I didn't have any trouble at all. In fact, I didn't even need to mix it the full 3 minutes. It was already starting to set up. If I took it any further it wouldn't have spread. It is perfect frosting for homemade brownies. This is a perfect pantry recipe to keep on hand when you can't get to the store! Try it!

Suggestion. after adding vanilla and moving on to the cooling portion, put in freezer for 5 minute intervals (stir in-between) until desired consistency reached (about 4 times)!

I ran out of confectioners sugar and needed icing for cupcakes. I have NEVER used store bought icing, so my expectations were not for an artificially emulsified product. When I read the reviews, I knew I had to try this recipe to see what all the fuss was about. Well, I made it and it was perfect for the cupcakes and tasted wonderful, like fudge. Easy to do, and I will use it again. I think some people do not understand that boil means wait until the entire surface is covered with bubbles, before timing and not reaching boil by placing the pan over super high heat. It takes time to melt the sugar. I hand beat the mixture to help it cool before beating. I had to frost quickly to use the frosting before it dried into fudge.

I am not a particularly good cook, but I am good at following directions. So, I followed the directions exactly (it wasn't hard) and it turned out perfect. I put it on cup cakes and it was probably the best chocolate icing I have ever had. My friends agreed!

This recipe works really well but there are a few things you need to do to make it work. 1. Use a premium organic cacao powder. i used one from Organic Nectars, bought off of Amazon. It wasn't expensive and it makes the chocolate VERY chocolately. 2. Add approx. 1.5-2 teaspoons of extra virgin coconut oil, like Nutiva brand (you can also get this off of Amazon). It will make it very creamy. 3. When you take the mix off the stove, let it cool for about 5 minutes. Then, beat it for 4 minutes. It will STILL be runny, but very smooth. Then put it in the fridge for about 30-40 minutes. Then when you take it out of the fridge you will have the right consistency for frosting. The longer it stays in the fridge the harder it gets. This may take more than 1 minute, but this recipe is worth it!! I've made it 3 times this way now.

Very good, although the name is misleading (takes about 5 minutes to make, but that's OK!) Like the staff said, be sure to follow the recipe carefully. I did that and it turned out great--very creamy and delicious.

This icing did not work! i followed the directions word for word and my end result was a concrete-like nasty, mess. i broke my wooden spoon i was using to stir it because it was so hard. this recipe needs to be taken off.

Other reviewers suggest otherwise. Sounds like if you "broke a spoon" you let it get too hard in the refrigerator - the directions say to chill until it thickens so perhaps you left it in there too long?

I can see where some up these so negative reviews are coming from, but I'm completely in the defense of the recipe as it just worked out wonderfully only minutes ago. I realized we were out of chocolate frosting tonight only after I finished baking 2 layers of a yellow cake mix. Without my license I resorted to the aid of google, where I was led to this recipe. I followed the directions exactly, even when I became doubtful with how soupy the mixture was becoming. The only thing I changed was boiling it a little longer as well as extending the beating time to about 3 1/2 to 4 minutes on high speed. With a double batch I was able to cover my cake easily, and it's now waiting on the kitchen counter to be sliced for desert tonight. Clearly those who had problems with the soupy consistency did not follow the recipe correctly and they're negative review should for the most part be ignored. Just be careful not to let it cool to much because it will quickly become to thick to spread and will even tear the cake as you spread it.It's true that this works as a glaze as well, but if you're out of frosting and happen to have some cocoa handy, this works fine. Enjoy!

I thought, as other reviewers did, that this would be too soupy since it seems like there's nothing to make it thick, but it came out perfectly. I followed the directions exactly, using granulated sugar. I let it cool a bit, then beat it on medium-high speed with an electric mixer for probably about 5 or 6 minutes. It still seemed liquidy, so I decided it let it cool some more & try beating it again, but by the time I came back, it had hardened substantially. It wasn't grainy at all. I will definitely use this recipe again!

I was searching the net for a chocolate glaze recipe similar to the one I remember my mom making when I was a kid. She'd make this delicious chocolate glaze icing to pour on top of her freshly baked home made yellow cake. She'd start making the icing as soon as the cake came out of the oven. Once the icing was finished, she'd cut the cake and place the pieces in saucers for us kids. Then she'd spoon out the chocolate glaze icing to pour over the cake. The icing would harden somewhat over the cake, and we all LOVED it! She always said it was the same recipe she used for making old fashioned chocolate candy, except she didn't boil it as long so it wouldn't get as hard as her candy did. Anyways, on to the point. haha! This is the first recipe I came to that sounded similar to hers, so I tried it, and it worked perfectly. It tastes the same way I remember Mom's tasting. I don't know if this makes a difference or not in the consistency of the recipe or not, but Mom always made her glaze icing in an old fashioned iron skillet, so of course that's what I made this recipe in. This recipe is perfect for those of you who are looking for a great tasting, easy to make, chocolate glaze icing. It's not meant to be a decorating icing of any sorts. So follow the directions to a T, and enjoy! Thanks CDKitchen for helping me revive Mom's old recipe! :)

This is a lot like making No-Bake Cookes. It works if you follow the directions exactly. Not grainy at all, tastes sweet enough but still not as good as what you can buy in a can.

It was relatively easy to make. After about an hour in the fridge it was a nice consistency. I've never made my own frosting before, and I satisfied with how it turned out. Everyone liked the cake.

I let the frosting boil rapidly for 2 minutes, instead of one. it turned out beautifully, and was delicious!

I think maybe the problem with this says "beat until spreadabke consistency." Maybe people are expecting it to be like the frosting the cans. But mine never got to that consistency. It was more like "pourable" consistency. But it set up great on the cake and it tasted wonderful. Very rich and chocolately. Kids loved it. Will make again.

This works great. I even used a hand mixer with this. I got actual frosting too.. Its also quite delicious as well. Just time everything and follow the directions and you have awesome frosting with a minimal amount of labor and ingredients.

Throw some cream cheese in that sucker and blend in the food processor ! chocolate frosting perfection !

This is surely an easy recipe. However, I should have read the comments first. I had to add icing suger to thiken it. It's almost like a step is missing in the recipe. A little more could have been added to the directions as well. When it says mix together, that to me means all ingredients, not everything except vanilla. Do you take it off the stove after the minute of boiling? A little decieving in the directions if you read step by step and not all at once. Tastes pretty good for a homemade recipe, just a few things should be added and explained better in detail.

Just change the name of this recipe to 1 Minute Chocolate GLAZE Recipe, and there will be far fewer disappointments in kitchens. I too did not read the reviews first (shame on me) and wish I had! Not the buttercreme-type frosting I was hoping to make. By the way, I added a few dashes of Saigon Cinnamon for a Mexican Chocolate taste. Even ice baths and using my food processor couldn't save this recipe.

: It's not a glaze, it's a boiled frosting that turns out nice and thick - not glaze like at all. We've personally tested it here at CDKitchen and it works if you follow the directions. Boiled frostings are touchy - not as easy to prepare as the powdered sugar varieties but well worth the work!

This really worked for me, I don't know why there are bad reviews of this frosting. It nice and thick, Lovely texture and not that thick and gooey. Its just the right texture for brownies and small cakes. Great frosting recipe, I will be making it again and again! The only thing I did longer was with the mixer. 3 min was too little a time for it to thicken, So I continued to mix for another 10/15min. It was perfect! (Use mixer, don't beat by hand)

dont know what every1 is moaning about,Came out with a perfect consistancy for me,They obviously put it together wrong and was much better tasting then made with icing sugar Kids loved it