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Instructions |
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1. Heat chocolate chips, butter and corn syrup in 1-quart
saucepan over low heat, stirring frequently, until chocolate chips
are melted. Cool about 10 minutes.
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2. Stir in hot water, 1 tablespoon at a time, until consistency of
thick syrup. Glaze one 12-cup bundt cake, 10-inch angel food or
chiffon cake or top of a 8- or 9-inch layer cake.
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Milk Chocolate Glaze- Substitute milk chocolate for the semi-sweet
chocolate chips.
White Chocolate Glaze- Substitute white baking chips for the
chocolate chips.
Mint Chocolate Glaze- Substitute mint chocolate chip for the semi-
sweet chocolate chips.
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| Serving
Suggestions |
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Over a Angel food cake with some fresh Strawberries.
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Originally Submitted
3/19/2013
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