“Drizzle this glaze over pound cake, angel food cake, or vanilla ice cream! Cook time is the time for the glaze to harden. From the "What Can I Bring? Cookbook" by Anne Byrn, author of "The Cake Mix Doctor."”
READY IN:
10mins
YIELD:
2 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Melt the butter in a small suacepan over low heat, about 2 minutes.
  2. Stir in the cocoa powder and milk. Cook the glaze, stirring, until it thickens and comes to a boil, about 2 minutes.
  3. Remove the pan from the heat and stir in 2 cups of confectioners' sugar, adding more if needed to make the mixture smooth and a little thicker than pancake syrup; don't let the glaze get too thick.
  4. Ladle the warm glaze over a room temperature cake and let sit until the glaze hardens, about 30 minutes.

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