recipe reviews for:

Easy Chocolate Bundt Cake Glaze

“Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.”

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Reviewed: Jun. 19, 2009

Wow! Make this glaze with the Easy chocolate cip pound cake recipe from this site & you have a perfect chocolate lo9vers heaven! Wonderful!!!!

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cookiemama

Reviewed: Jun. 19, 2009

Absolutely fantastic!!! No changes, perfect as is!

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WILSKA50

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Lancaster, New York, USA

Reviewed: Jun. 19, 2009

Those who ate this agreed - delcious! I used it on Easy Dump Cake found on this site. I used Devil's Food cake mix in place of the yellow, so the whole thing was a chocolate dream!!! Like the way it "set up," but remained soft. Also like the texture and thickness - just divine. Thanks for sharing! :)

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pinkfrog

Reviewed: Jun. 15, 2009

This glaze is as the name says - easy - but it was a lot thicker than I expected. I ended up cooking it too long and caused the sugar to begin to crystallize because I was trying to get it to pouring consistency. I ended up having to pour it through a sieve to get the sugar flecks out and then it was still very thick and ended up looking like I melted some icing to drizzle over the cake which isn't exactly what I was looking for. I think next time, I'll only use half the condensed milk, and add some evaporated milk to it. It tastes good though.

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CakeDiva1913

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: May 18, 2009

I hate to put a damper on this recipe, but it didn't work for me. I followed it exactly and yet, the chocolate didn't melt perfectly smoothly, with tiny pieces of chocolate chips still discernable to a knowing palate. I did not begin mixing immediately upon adding the chips, and perhaps therein lies the folly. Since the chocolate didn't mix in well enough, the mixture was thin. I added more chocolate chips, but it still did not thicken adequately. It made a nice chocolate sauce, but definitely not a ganache.

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esti

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Baltimore, Maryland, USA

Reviewed: May 13, 2009

Awsome

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Buttercup

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Clearlake, California, USA

Reviewed: May 12, 2009

i use this recipe to make fudge - using these same ingredients, you just add the entire bag of chocolate chips instead of only 1 cup. this glaze was delicious, although it was a little difficult to reheat & didn't keep for more than 1-2 days in the fridge. thanks!

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limegreenaffair

Cooking Level: Intermediate

Living In: Falmouth, Maine, USA

Reviewed: May 10, 2009

This is easy, fast and tastes great, what else could you want? I used mostly semi sweet chips with a handful of milk chocolate. I was afraid 100% milk chocolate would be overwhelmingly sweet (but I might try it some time to find out for sure.) It sets up nice and firm, I can cover my cake without losing all the glaze where the plastic wrap sits, which is very nice.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Apr. 26, 2009

Perfect! I used Ghiradelli dark chocolate chips which balances out the sweetness. So easy and delish! =D

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MunchiesDepudged

Cooking Level: Intermediate

Reviewed: Apr. 21, 2009

I am not a cake baker but made this recipe to top cupcakes for my SIL. Hubby gave it 5 stars right off the bat. Said it was yummy. Needless to say as I don't bake, this recipe was kind of like "frosting for dummies" very easy. Thank you for posting and making my life soooo much easier

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