Categories: Icing
Ingredients
- 1 cup semi-sweet chocolate chips (half of a 12-ounce bag)
- 1 Tablespoon salted butter (⅛ stick, half of an ounce)
- 1 teaspoon vanilla extract
Directions
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Place the chocolate chips in a microwave-safe bowl. (I used a 2-cup Pyrex measuring cup with a pour spout.)
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Add the half-ounce of salted butter on top of the chocolate chips.
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Add the vanilla extract on top of the butter.
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Heat the contents for 1 minute on HIGH in the microwave.
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Let the bowl or cup sit in the microwave for an additional minute.
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Remove the bowl from the microwave and attempt to stir the contents smooth with a heat-resistant spatula.
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If you cannot stir the contents smooth, heat the mixture for an additional minute on HIGH in the microwave.
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Let the bowl sit in the microwave for another minute.
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Take out the bowl and again, try to stir the contents smooth.
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Repeat the above steps as many times as it takes to achieve a smooth mixture of chocolate chips, salted butter, and vanilla extract.
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When the mixture is smooth, take the Ultimate Chocolate Butterscotch Bundt Cake out of the refrigerator and drizzle the liquid chocolate mixture over the top and down the sides of the cake.
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Don’t forget to drizzle a bit of the chocolate mixture down the sides of the crater in the center of your cake.
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Return the cake to the refrigerator for an additional 30 minutes and then serve it to your guests.