Can you use this to ice the cake as well or just as a filling. It looks delicious.
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.
I was wondering about how many cups of filling/ frosting this recipe will make...?
sounds yummy... but what do you mean by 1 stick of butter? is that 1 cup?
I made this to fill a milk chocolate cake and it was AMAZING!! Thanks for the recipe!
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.
Could you use Hershey's Special Dark Chocolate Syrup for this instead of smuckers?
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.
this sounds amazing-does it have to be refrigerated since it has milk and butter in it?
It sounds delecious, but I'm more of a milk chocolate fan. What do I do to make it milk chocolate?
I would just use choc. syrup and a little more p. sugar....or reg. fudge....
..hello!.. can i know the procedure of this recipe? thank you:)))
babychiff.... just blend all ingredients together in the order they are listed :o) Super yummy recipe!!
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.....
Very good - it's like a creamy, fudgy filling.
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.