LOCATION: Recipes >> Cakes Icing >> Blackout
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Blackout
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Blackout Cake Frosting
12 oz semisweet Chocolate, chopped 1-1/2 sticks unsalted butter
1/2 c hot water
1 tb light corn syrup
1 tb vanilla extract
Melt chocolate in double boiler over hot, not simmering, water,
stirring until smooth. Whisk in butter 1 tablespoon at a time.
Remove from heat. Whisk in hot water all at once until smooth.
Whisk in corn syrup and vanilla. Cover and refrigerate for up to
15 minutes prior to using.
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