Blackout Cake Frosting
- 12 ounces semisweet Chocolate, chopped 1-1/2 sticks unsalted butter
- 1/2 c hot water
- 1 tb light corn syrup
- 1 tb vanilla extract
Melt chocolate in double boiler over hot, not simmering, water, stirring until smooth. Whisk in butter 1 tablespoon at a time. Remove from heat. Whisk in hot water all at once until smooth. Whisk in corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using.