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


msulli10 Says... 1 Apr 2010 , 10:14am

Can you use this to ice the cake as well or just as a filling. It looks delicious.

DEANCROTALID Says... 2 Apr 2010 , 1:39pm

I did use it to ice cup cakes too..it 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.

MessMaker Says... 17 May 2010 , 7:53am

I was wondering about how many cups of filling/ frosting this recipe will make...?

sarascakecreations Says... 2 Jun 2010 , 6:50am

sounds yummy... but what do you mean by 1 stick of butter? is that 1 cup?

telly3000 Says... 3 Jun 2010 , 7:55pm

I made this to fill a milk chocolate cake and it was AMAZING!! Thanks for the recipe!

kimmerly1966 Says... 28 Jun 2010 , 1:06pm

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.

clm425 Says... 6 Jul 2010 , 12:32pm

Could you use Hershey's Special Dark Chocolate Syrup for this instead of smuckers?

DEANCROTALID Says... 6 Jul 2010 , 2:14pm

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

gkherum Says... 7 Jul 2010 , 5:49pm

this sounds amazing-does it have to be refrigerated since it has milk and butter in it?

cumnsteach Says... 28 Jul 2010 , 11:22am

It sounds delecious, but I'm more of a milk chocolate fan. What do I do to make it milk chocolate?

DEANCROTALID Says... 17 Aug 2010 , 4:00pm

I would just use choc. syrup and a little more p. sugar....or reg. fudge....

babychiff Says... 27 Nov 2010 , 11:41pm

..hello!.. can i know the procedure of this recipe? thank you:)))

a_twist_of_cake Says... 15 Dec 2010 , 12:38pm

babychiff.... just blend all ingredients together in the order they are listed :o) Super yummy recipe!!

spicee Says... 15 Jan 2011 , 9:49am

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.....

carol1221 Says... 5 May 2011 , 12:15pm

Very good - it's like a creamy, fudgy filling.

jill961620 Says... 23 Aug 2012 , 5:53am

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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