Awsome dark chocolate filling

I started out with Lisa’s Blue ribbon moist and fudgey choc. cake recipe, I LOVED it! But am also seriously in love with dark chocolate!!! So I made one change and transformed it into the BEST dark choc. filling I have ever had

yum! Thank you Lisa for the original recipe!!


  • 1 stick of butter softened ( I used salted)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup dark chocolate ice cream topping ( I used Smuckers)
  • 4 cups powdered sugar-sifted
  • 1/4 cup 2% milk
  • 1 tsp pure vanilla

Comments (16)


I did use it to ice cup cakes held up well. You may have to tweak, more or less milk/powdered sugar to get the consistancy you want for icing as it is really thick as is.


Sarascakes one stick is a half of a cup in the US, not sure where you are or not but most of them say how much a stick is on the side of the stick. Hope that helps.


I have used a mixture with half dark syrup and half ice cream topping.. It turned out just as I would say yes, It may be a little thiner and require a little extra sugar though.


Cant wait to make this. Gonna stuff my devils food cupcakes with it..Debating over using a cream caramel frosting or cream cheese vanilla bean peanut butter..Will let you know what works best..Personally i think it will be a toss up...OHHHH 1 stick of butter = one half cup and 2 sticks= one cup.....


This recipe is really good. I had people asking what was in it bc it was amazing. I used the dark cocoa powder too. Add a little instant espresso powder to give it an extra kick.

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