Chocolate glaze

This is enough to spread over a 9” x 13” cake or about a dozen cupcakes.

Try inserting a small butter knife halfway into the center (don’t poke through to the bottom) of each cupcake, or make a few holes in a cake. Wiggle the knife slightly to make each hole a little wider. When you cover the cake with the glaze, the holes will fill with some of it.

For the cake in the picture to the right, I sprinkled a bit of cocoa and powdered sugar across the surface before the glaze hardened.

Ingredients:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 tablespoon butter
• 1/2 teaspoon vanilla
• 2 1/2 tablespoons cocoa

1. Stir the powdered sugar and cocoa together.
2. Add the milk, butter, and vanilla. Whisk until a dark, smooth blend forms.
3. Use a spoon or spatula to gently spread.
4. Place the cake or cupcakes into the refrigerator for at least an hour, or until the glaze has hardened a bit.