Chilled Chocolate Icing

This is really a nice icing for either a German chocolate cake or the really dark Devils Food Cake. It has to be chilled sufficiently to keep it shape on the cake.

• 24 oz. semisweet chocolate wafers
• 4 cups whipping cream
• 1 tsp. light corn syrup

Place the chocolate and cream in a heavy saucepan over low heat. Stirring constantly with a rubber spatula until melted, combined and thickened. (20-25 minutes).

Increase the heat to medium and cook a further 3 minutes. Remove from the heat and add the corn syrup. Transfer this mixture to a metal bowl and refrigerate. Check every 15-20 minutes and stir until it is cool enough to spread (about 2 – 2 1/2 hours).

It is worth it, I promise you.