SHINY CHOCOLATE GLAZE2 tablespoons butter
2 tablespoons unsweetened cocoa powder
1/4 cup heavy (whipping) cream
1 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
Melt butter in small heavy saucepan over low heat. Add the cocoa powder and cream and stir until the mixture starts to thicken, 2 minutes. Do not boil.
Remove the pan from the heat and stir in the confectioners' sugar and vanilla until the mixture is smooth.
Spoon the glaze over the cooled cake of your choice.
NOTES:
For a flavor variation, use 1/4 cup brewed coffee instead of the cream.
If you want to add toasted nuts on top of the cake, scatter the nuts over the glaze while it is still soft. That way, they adhere better to the glaze.
Makes 1 1/2 cups
Enough for 1 bundt cake or tube cake
Source:
The Cake Mix Doctor by Anne Byrn 
