Blackout Cake Frosting

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.

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