4 oz Ghirardelli Sweet Dark
-Chocolate 3 tb Butter
1 tb Milk
1 tb Light corn syrup
1/4 ts Vanilla
1/3 c Ground or chopped almonds or
-walnuts DIRECTIONS: In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. Place 9″ cake layer on rack over a baking sheet. When glaze is cool, pour onto center of cake. Let glaze run down sides. Use spatula to smooth glaze and coat sides. Decorate side of cake with nuts. Chill about 10 minutes to set glaze. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin