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Top our Miniature Yellow Butter Cakes with this glaze.

Martha Stewart Living, October 2009

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Yield:
Makes 3/4 cup
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Ingredients

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Directions

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  • Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate. Let stand for 2 minutes, then stir to combine. Pour glaze over cakes. Glaze can be refrigerated for up to 5 days. Reheat glaze in a double boiler or a heatproof bowl set over a pot of simmering water before using.

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