Bittersweet Chocolate Glaze

Yield

enough to cover a 10-inch Bundt cake

Ingredients

1 (2-ounce) Cacao bittersweet chocolate baking bar, broken into pieces
3 tablespoons butter
1 1/2 cups sifted confectioners' (powdered) sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract
confectioners' (powdered) sugar, if desired

Directions

Melt baking chocolate and butter in small heavy saucepan over low heat, stirring constantly, until smooth (1 to 2 minutes). Remove from heat. Stir in powdered sugar alternately with water until desired glazing consistency. Stir in 1 vanilla. Drizzle cooled cake with glaze; sprinkle with powdered sugar, if desired.

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