Originally Posted by CakeMakar
I spread on txkat's recipe easily, the cake I originally made it for was during my first year of "caking." I don't think it poured, I think it was a spreadable consistency. I haven't made the other so I can't compare. Definitely a glossy smooth fudginess, not a mousse.
I've made it since, but as a filling, so I immediately stuck it in the fridge.
Turned out perfect. Thanks txkat for the recipe!!! So easy, so divine & perfect spreadable consistency & to pipe w/ as well. I'll be interested to chill it in the future to see the consistency & use it as a filling.
There's a pic in my photos if you want to see what it looks like (at room temp)