Reviewed: Jan. 18, 2009

I unexpectedly decided to glaze a cake I had made to dress it up. I really wanted a chocolate ganache, but found I had no heavy cream--and then I remembered this recipe. In just a few minutes I had the most luxurious, fudgey icing, almost like a hot fudge sauce. This recipe saved my cake!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 10, 2009

This was soooo good, and super easy. I let it sit off the heat for five minutes before pouring over the cake, and it was the perfect consistancy. The taste is incredible.

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MichelleM

Cooking Level: Intermediate

Living In: Hammonton, New Jersey, USA

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Reviewed: Jan. 7, 2009

This is exactly why I love this site. I'm trying to use up holiday ingredients, and found this recipe. This glaze is fudgey perfection, and absolutely perfect for cupcakes. (Dipping them, you had to do the wrist twist, as it's kinda sticky - but it sets up beautifully) Finishes with a beautiful sheen.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 6, 2009

Very good glaze for Bundt cake. I substituted half the chocolate chips with Nutella and it is delicious.

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STAMPZALOT

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Reviewed: Dec. 12, 2008

Yummy chocolatey goodness!

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slcgirl3

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

very good glaze, but you have to wait for it to cool about 5 minutes because if not it will be a thin glaze and a pool on your plate LOL, check out my photo! youll see!, just wait for it to thicken a bit. then pour. i will make this again because it is so yummy! i used semisweet chocolate but thought of using milk, i didnt because i thought it could turn out too sweet, however if you make a ganache and use milk chocolate. THAT IS THE BOMB! LOOK UP CHOCOLATE GANACHE IN THIS SITE!

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Nov. 25, 2008

This was a very delicious glaze, one that I will gladly use again. The texture was wonderful, and everyone loved it! I substituted butterscotch chips for half of the chocolate chips.

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 24, 2008

This recipe was very easy and yummy.I suggest heating your cake w/glaze in the microwave the day after baking so that it tastes "freshly made"

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Monica Boles

Cooking Level: Intermediate

Home Town: Chatsworth, Georgia, USA

Living In: Hixson, Tennessee, USA

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Reviewed: Nov. 15, 2008

did it in the microwave, and didn't use the vanilla because I didn't have any :)...love the easiness as much as the sweetness. I poured it over the Chocaroon Cake by Star Pooley. Thanks :)

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Victoria

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

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Reviewed: Nov. 14, 2008

Must have done something wrong. It pretty much just soaked into the cake.

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SHERARN

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Interlachen, Florida, USA

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Reviewed: Nov. 10, 2008

I used cocoa powder instead and it made the mixture way too hard, so then i added spoonfuls of milk until I got to the desires consistency. Left it refrigerated for about 12 hours and was still soft and yummy. Will probably use less cocoa powder next time as it was incredibly chocolatey. Still, will definitely use this recipe again, thanks.

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panajane

Cooking Level: Beginning

Living In: Panama City, Panama Province, Panama

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Reviewed: Nov. 6, 2008

Very, very good! I used orange liqueur in place of the vanilla just to give it a little twist. Love the sleek shine!

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Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

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Reviewed: Nov. 3, 2008

This was a great glaze for the Too Much Chocolate Cake bundt cake. I made a mistake and added two cups of choco chips, one semi-sweet and one milk choc, it was very thick. I removed the pan from the heat before they were all melted and glaze the cake and the little soft unmelted choco chips were a hit. I got so many compliments on the glaze. Please use this recipe, it's great.

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Betty Martin

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Reviewed: Oct. 13, 2008

Delicious! My son does not like frosting, so I used this to glaze a bundt cake I made. Everyone loved it. Thanks for the recipe.

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 12, 2008

DLISH! So so easy to make! Next time I will try to add a little flavored liquor instead of the vanilla. I poured it over the Cavity Maker Chocolate Cake from this site while it was still hot!!!

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PrincessBee

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 6, 2008

Delicious glaze, very versatile, very rich. Great, simple recipe!!

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Allison

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Reviewed: Oct. 3, 2008

Very easy and very rich. I think this one would be great to use with white chocolate or peanut butter chips...maybe chocolate mint, too. I used it over the Too Much Chocolate Cake from this site for a large crowd of high school students who loved it. Thanks for a great recipe!

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KLEEW17

Cooking Level: Expert

Home Town: Friona, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 2, 2008

I loved this, mostly for its simplicity. Only three ingredients and still tastes great - gets an 'A' in my book!

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Booschmoo

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Harrison, Arkansas, USA

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Reviewed: Aug. 6, 2008

This was so easy, I wanted to try something that diddnt involve powdered sugar. I put this on the Too much chocolate cake recipe I got off this site. This glaze complemented the cake, it wasnt to thick or runny, I used wax paper under a cooling rack that the cake was sitting on and cleanup was a breeze. This makes quite a bit of glaze, I diddnt use it all, I wanted just a bit of glaze to run over the top and sides and this worked beautifully. I saved the extra so I could drizzle over ice cream.

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TEESA2YOU

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 10, 2008

I'm not a fan of using corn syrup in my cooking, so I was VERY pleased to find that this recipe does not call for it. I like that this is thicker like a frosting but beautiful and glossy as the word "glaze" would indicate. This has got to be hands down the best use for a can of condensed milk!

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