*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This stuff is great, a perfect topper for a chocolate bundt cake! As another reviewer mentioned, an extra tablespoon of butter made it even better. But the best thing about this is that no cooking is required! (Because it's not cooked, by the way, real vanilla extract is better than imitation in this recipe--not so chemical-tasting.) For those of you who found it a bit stiff, it may be that the butter wasn't quite soft enough. A few seconds on low in the microwave should fix that.
This gave me a good start. I used only 1 cup of confectioners sugar, and I mixed over low heat until smooth. I didn't bother with the vanilla, or with the sifting. (Varitions try adding a little Kahlua instead of milk).
Perfect topping for a bundt cake. Easy and quick. The only change I made was to melt the butter - I tend to forget to take it out of the fridge in time to wait for it to soften. Will use this frequently.
This was an ok recipe but not what you would call a glaze...i had to add more milk and heat like 10 seconds in microwave in order to get to a drizzle consitency but other than that it was ok..not bad..
Pretty tasty but I had to add WAY more milk for it to be drizzle-able! The said recipe made it a thick frosting...I had to look over the recipe a few times to make sure I was doing it right but I was. So my advice is MORE MILK!
This glaze is really surprisingly good! I hate conf.sugar icing for the most part..b/c they all taste like wet, flavored conf.sugar..yuck. But found myself in a pinch and needed a topping for a choc bunt cake. I used 3 lg. T of cocoa pwd. and 2 T. butter and a little more than 4 T. milk (just to the consistency you want) and 1/2 t. van. And if this glaze didn't taste just like melted milk chocolate! ...and a plus: it looks great on a dark cake. Thanks for this recipe.
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