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.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.