Oh, this is amazing! The challenge is going to be leaving it alone while it cools. Hopefully, I'll have enough to spread on the cake... LOL! The only "change" I made was to leave out the nuts completely, as I can't eat them. Thanks for posting!
This stuff is amazing!!! It was so easy to make and taste delicious!! Waiting for the cake to cool I have already had two tablespoons full. I can't wait to put this on the cake... my husband it going to love it.
Delicious and easy to make! I made this for my dad's birthday and it was a big hit. I doubled the recipe to fill a three layer cake and cover the top with frosting to spare. It was just the right consistency, I wouldn't change a thing!
Great recipe! I multiplied it by 15 to make enough for my desserts at work (I'm a pastry chef at a retirement community). It turns out perfect every time and the residents LOVE it!
It turned out hard and kinda icky....maybe I made it wrong, but it was not that great
great taste and very easy to make
Can anything full of butter and sugar not taste good? I had to make 2 batches to have enough for the filling and to go around the sides, since I made two 8 inch round pans. The second time I added a 1/2 cup of butter instead of 1/4 cup just because that's how I like it. Thanks for an easy, delicious recipe.
Blessings on you -- I had a chocolate cake coming out of the oven and no powdered sugar in the cabinet to make frosting. (And no inclination to make a run to the store.) I found this recipe and boy am I glad! I appreciated the concise instructions, particularly knowing to cook and stir for 12 minutes (I set a timer). The frosting bubbled and thickened right on cue. It tastes fabulous, goes together quickly with handy ingredients, and looks smashing! Yum, yum, YUM.