Chocolate Glaze (Plain)

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

¼ C cocoa
3 TBS water
2 TBS butter or margarine
1 TBS Karo syrup
2 C confectioners xxx powdered sugar
Dash salt

Temperature:

Combine cocoa, water, butter and Karo in a saucepan. Heat until butter melts and mix is smooth. Remove from heat and beat in salt and powdered sugar. Add vanilla. Pour over cake or cupcakes.

Note: This is a thin icing that sets when cool. Excellent for angelfood cakes.

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