DOES ANYONE HAVE A GOOD GERMAN CHOC FROSTING THEY CAN SHARE? I TRIED THE ONE POSTED IN THE RECIPES SECTION BUT DIDN'T DO WELL WITH IT.

IT NEVER GO THICK. DID I DO SOMETHING WRONG ? I FOLLOWED THE DIRECTIONS, HOW LONG SHOULD IT COOK BEFORE IT THICKENS ?????

Here is the one I use and it's terrific. A few pointers: cook until the mixture really "bubbles", after cooking let it cool to room temp and then store in the fridge overnight before spreading on a cake...it will really thicken up overnight!

http://cake.allrecipes.com/az/GrmnChcltCkIII.asp

Hope this helps!!