Prep 0 mins
Cook 10 mins
Drizzle this glaze over pound cake, angel food cake, or vanilla ice cream! Cook time is the time for the glaze to harden. From the "What Can I Bring? Cookbook" by Anne Byrn, author of "The Cake Mix Doctor."
- 6 tablespoons butter
- 1⁄4 cup unsweetened cocoa powder
- 1⁄4 cup milk
- 2 -2 1⁄2 cups sifted confectioners' sugar
- Melt the butter in a small suacepan over low heat, about 2 minutes.
- Stir in the cocoa powder and milk. Cook the glaze, stirring, until it thickens and comes to a boil, about 2 minutes.
- Remove the pan from the heat and stir in 2 cups of confectioners' sugar, adding more if needed to make the mixture smooth and a little thicker than pancake syrup; don't let the glaze get too thick.
- Ladle the warm glaze over a room temperature cake and let sit until the glaze hardens, about 30 minutes.
Excellent. <br/><br/>For a while I've been trying to find a very easy and tasty chocolate drizzle or glaze that did not require me to melt chocolate chips or chunks. Why I never bothered to consider powdered cocoa is beyond me, but I did a quick google search and found this. <br/><br/>Made it exactly as written and it is absolutely delicious and just what I was looking for. This is going into my recipe collection for good and I will make it again often. I can even see this as a good hot fudge for ice cream sundaes. Truly delicious and thankfully easy.
This was a simple recipe with ingredients most everyone would have on hand. It had a rich chocolate flavor (which could perhaps be enhanced with some instant coffee granules?). I added 1/2 tsp vanilla (off heat). I would (if I could) give it 3.5 stars because it wasn't smooth & silky...it was very granular. (I did use powdered sugar). Taste, I'd give it a 4.5.
This glaze is super easy and delicious! It was an excellent addition to the marble pound cake I made. Thank you!