Chocolate Icing Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Hot water | 1 1/2 Cup (16 tbs) | |
| Unsweetened chocolate | 2 Ounce | |
| Cornstarch | 1/3 Cup (16 tbs) | |
| Cold water | 1/4 Cup (16 tbs) | |
| 1 tablespoon rum or brandy extract | ||
Directions
Combine sugar, hot water, and chocolate in heavy saucepan.
Over medium heat, bring to a boil.
Lower heat and cook for 5 minutes, stirring constantly.
Mix cornstarch and cold water to a smooth paste.
Stir mixture into chocolate syrup.
Cook for 3 or 4 minutes, stirring constantly to avoid lumping.
Remove from heat.
Blend in extract.
Beat until cool enough to spread.
Makes enough for top and sides of two 8-inch layers, about 2 cups.
Over medium heat, bring to a boil.
Lower heat and cook for 5 minutes, stirring constantly.
Mix cornstarch and cold water to a smooth paste.
Stir mixture into chocolate syrup.
Cook for 3 or 4 minutes, stirring constantly to avoid lumping.
Remove from heat.
Blend in extract.
Beat until cool enough to spread.
Makes enough for top and sides of two 8-inch layers, about 2 cups.
Chef
