Chocolate Butter Icing
NOTE: This
rich, glassy icing is designed to cover dense chocolate cakes such
as Sour Cream—Fudge Layer Cake. Choose this
icing when you want a shiny, smooth
finish.
9 ounces bittersweet or semisweet chocolate
1/2 cup (1 stick) unsalted butter
1/3 cup light corn syrup
INSTRUCTIONS:
1. Melt chocolate and butter in medium bowl set over pan of almost-simmering water. Stir in corn syrup.
2. Set bowl over larger bowl of ice water, stirring occasionally, until frosting is just thick enough to spread, about 15 minutes. (Frosting can be covered and kept at room temperature for several hours.)