ΒΌ 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.