CHOCOLATE GLAZE 
4 tbsp. cocoa powder
2 tbsp. dark Karo syrup
2 tbsp. vegetable oil
2 tbsp. + 4 tsp. water
2 c. (approximately) sifted confectioners' sugar

Heat cocoa, Karo syrup, vegetable oil and water together in saucepan. Remove from heat and stir in confectioners' sugar until smooth. Thin if necessary with water.

Serve over ice cream, pound cake, angel food or great on cream puffs or eclairs.

 

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