Folks who have tried the choc. syrup frosting recipe on this site, I don't know if / how you avoided disaster with this one! I always measure when making frosting from any recipe, and this one was no exception....but what a mess! I frosted a 9" cake with this stuff, and it NEVER crusted. Instead, it continually ran down the sides and I had to re-smooth it multiple times with a spatula, even after it had been in the fridge overnight. Definitely couldn't use Viva paper towels to get a nice, even surface on this one, either.
See the pics...I gave up on this cake I was going to deliver to a high school cast performing "Chicago". The "razzle-dazzle" text just wasn't, well, "dazzling" after it ran down the edges of this cake. No more choc. syrup frosting for me; I need something that definitely crusts!