1 pk Semisweet chocolate chips;
– (16-oz) package
1 c Whipping cream
1/2 c Butter; softened
For a variation on the classic lemon cake, substitute this recipe for the
lemon frosting. This makes enough glaze for the four-layer cake or the two
13- x 9-inch cakes. Combine chocolate and whipping cream in a large glass
bowl. Microwave at Medium-High (50% power) 3 1/2 minutes. Remove and whisk
or stir until chocolate melts and mixture is blended, 1 to 2 minutes. If
chocolate isn’t melted, microwave again at 50% power 30 to 60 seconds; stir
briskly. Whisk or stir in butter. Set aside 10 to 15 minutes or until
mixture has cooled to a spreading consistency.
Entered for you by: Bill Webster
Yields
1 Servings