Page 467 - Chocolate Cake Doctor

F R O S T I N G S 449

RICH CHOCOLATE E
RICH CHOCOLAT

GLAZ
GLAZE E

ou can’t beat baking choco- 1. Place the chocolate and butter in a
small saucepan over low heat. Stir and
late for that rich, intense
cook until both of them melt and the
kick you need in a quick mixture is smooth, 3 to 4
stir-together glaze. The ingre- minutes. Remove the
pan from the heat, and
dients for this fast topping
whisk in the confec-
are most likely close at hand— tioners’ sugar and milk
until smooth.
semisweet chocolate, butter, confec-
2. Spoon the glaze on top of the cake of
tioners’ sugar, and milk. It pulls
your choice. Let it set on the cake for 10
together in 5 minutes and is deli- minutes before serving.
cious on the Boston Cream Pie

Cake (page 135) and Rick’s Choco- R

late Rum Bundt Cake (page 151).
the Cake Mix Doctor says

1
MAKES ⁄ 2 CUP, ENOUGH TO FROST
THE TOP OF A BUNDT OR TUBE CAKE This glaze is better when made with
whole milk, but it will work just fine
PREPARATION TIME: 5 MINUTES
with any type of milk you’ve got in the
refrigerator. For more flavor, add a
2 ounces semisweet chocolate, coarsely teaspoon of pure vanilla extract.
chopped
1 tablespoon butter
1 ⁄2 cup confectioners’ sugar, sifted
3 tablespoons milk