A word to the wise(r than me). White sugar is not a substitution for confectioners sugar in baking.
Now, I think this needs a caveat. I normally make beautiful, smooth, delicious chocolate icing. I swear.
The icing normally looks dark and delicious. It does not look (and taste) crystallized and gritty. Nor does it normally slide right off the cake.
Thank goodness that I am an amateur, so none of you can submit this to Cake Wrecks.
I think that is enough embarrassment for one day, don't you think?