Serves: 12
Total Calories: 80

1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup
1 - 2 teaspoon hot water

1- Heat chocolate chips, butter and corn syrup in 1-quart saucepan over low heat, stirring frequently, until chocolate chips are melted. Cool about 10 minutes.

2- Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup.

**Glazes top of one 12-cup bundt cake, 10-inch angel food cake, 13 x 9-inch cake or 8- or 9-inch layer cake.**

Chocolate Cappuccino Glaze: Stir in 2 teaspoons instant espresso coffee (dry) with the chocolate chips.

Milk Chocolate Glaze: Substitute milk chocolate chips for the semisweet chocolate chips.

Mint Chocolate Glaze: Substitute mint chocolate chips for the semisweet chocolate chips.

White Chocolate Glaze: Substitute white baking chips for the chocolate chips.

Betty's Tip: Glaze is a perfect topper for cakes that would be too rich if frosted. It's also great for drizzling decoratively over the top of cake, bars or cookies. To save some time, place chocolate chips, butter and corn syrup in a 2-cup microwavable measure. Microwave uncovered on Medium (50%) 1 to 2 minutes or until chocolate can be stirred smooth. Don't add the water.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 80
Calories from Fat: 40

More Recipes from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook:
BETTY'S BAKING SECRET: All "Dec'ed" Out
Browned Butter Frosting
ALL DEC'ED OUT
Caramel Frosting
Chocolate Ganache
Chocolate Glaze
Chocolate Whipped Cream Topping
Coconut-Pecan Topping
Cream Cheese Frosting
Creamy Chocolate Frosting
Creamy White Frosting
Easy Chocolate Glaze
Easy Vanilla Glaze
Sweetened Whipped Cream
Vanilla Buttercream Frosting
Vanilla Glaze
Whipped Cream Cheese Frosting