One chocolate icing recipe I've been using for along time. Is creamy - so not such a dark colour. This amount will cover top and sides of a double 20-23cm cake.
I use a dutch cocoa powder and only used 3 heaped teaspoons which was enough. I also used cream instead of evaporated milk as I had it open anyway. I liked both the consistancy and taste of this icing. It kept well and I will certainly make it again. - 14 Jul 2017
This is really great. My family loved it. I used 2% milk because I can't bear to open a can of evaporated milk and waste what's left, it was still great and the liquid to sugar ratio made a perfect spreading consistency. Thanks for sharing. - 23 Apr 2003 (Review from Allrecipes USA and Canada)
I have never tried to make a chocolate frosting before, and thought this was simple and absolutely delicious for my first go at chocolate frosting. It was much MUCH better than pre-made frostings. I read one review that this frosting was not chocolate'y enough, and if anything I found it to be more than enough of a chocolate'y taste. I took the advice of others that said that this did not make very much frosting, and doubled the recipe, which made enough to generously frost a 9" X 13" pan of walnut brownies. YUM!! I will certainly make this again. - 14 Jan 2006 (Review from Allrecipes USA and Canada)