|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chocolate Glaze |
|
Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chocolate Glaze recipe on the web!!Fast Prep: 5 min; Cook: 5 min; Cool: 10 min; 12 to 16 servings, about 1/2 cup ___ cup semisweet chocolate chips _ tablespoons butter or stick margarine _ tablespoons corn syrup _ to 2 teaspoons hot water 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. 2. Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup. Glazes one 12-cup bundt cake, 10-inch angel food or chiffon cake or top of an 8- or 9-inch layer cake. *Do not use vegetable oil spreads. NUTRITION FACTS: 1 Serving Calories 65 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 5mg; Sodium 20mg; Carbohydrate 7g (Dietary Fiber 0g); Protein 0g % DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES: 1/2 Fruit; 1 Fat Milk Chocolate Glaze: Substitute milk chocolate chips for the semisweet chocolate chips. Mint Chocolate Glaze: Substitute mint chocolate chips for the semisweet chocolate chips. White Chocolate Glaze: Substitute white baking chips for the chocolate chips. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
