Recipe by mailbelle
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."
Top Review by Christine C.
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.
- 6 tablespoons butter
- 1⁄4 cup unsweetened cocoa powder
- 1⁄4 cup milk
- 2 -2 1⁄2 cups sifted confectioners' sugar
Directions See How It's Made
- 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.