Fudge icing

• 1/4 c. heavy whipping cream
• 1/2 TBSP corn syrup
• 2 TBSP sugar
• 1.5 TBSP butter
• 1 tsp vanilla extract
• 2 oz. semisweet chocolate, chopped

Place cream, corn syrup, and sugar into a small saucepan. Bring to a boil, then remove from heat. Add butter, vanilla, and chocolate to the pan, stirring until melted and smooth. If it cools too much, microwave briefly just until shiny and smooth flowing.

To use: Using a large star tip, pipe buttercream frosting on the sides of the cake (in vertical stripes) and in a ring around the top edge of the cake. Pour chocolate frosting onto top of cake and spread evenly. Do not overwork.

Tops an 8" round cake.

Notes:
This won a baking contest for me!