Page 466 - Chocolate Cake Doctor

448 F R O S T I N G S

MILK CHOCOLAT
MILK CHOCOLATE E

GLAZ
GLAZE E

hose of you who don’t like 1. Break up the milk chocolate bars
into 1-inch pieces, then place them in a
dark chocolate will love the
medium-size glass bowl. Microwave them
subtle flavor of this creamy 1
at medium power for 2 ⁄2
glaze, especially on the Milk to 3
minutes, stirring
Chocolate Cherry Pound Cake
until smooth. Or
(page 122). It is also good poured melt the chocolate in a
small saucepan over low heat, stirring con-
over any dark chocolate pound
1
stantly, until smooth, 2 to 2 ⁄2 minutes.
cake or angel food cake. Stir in the confectioners’ sugar, vanilla,
and milk. Mix the frosting until it is
smooth.
MAKES ⁄ 4 CUP, ENOUGH TO FROST
3
THE TOP OF A BUNDT OR TUBE CAKE
2. Spoon this glaze over the cake of
PREPARATION TIME: 5 MINUTES
your choice.
R
4 bars (1.55 ounces each) milk chocolate
1 ⁄4 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract the Cake Mix Doctor says
1 ⁄4 cup whole milk or heavy (whipping)
Toasted sliced almonds are delicious
cream
when pressed into this glaze while it is
still warm.