Chocolate Frosting

1/2 cup sugar

1/4 cup water

2 tablespoons light corn syrup

4 ounces 70% cacao bittersweet chocolate, coarsely chopped

3 tablespoons unsalted butter, softened

2 cups confectioners' sugar

2 tablespoons very hot water

1 teaspoon almond extract

Combine the sugar, water, and corn syrup in a medium-sized saucepan. Stir briefly, cover and bring to a slow boil. When sugar is completely dissolved, simmer syrup about 3 minutes.

Remove the sugar syrup from the heat and add the chocolate all at once, stirring with a metal spoon until the chocolate is dissolved. Beat the butter into the chocolate mixture, then add the confectioners' sugar alternately with the hot water, dividing the sugar into two parts and the water into two parts. Blend the almond extract and blend again until smooth and shiny.

This frosting can tighten quickly, so it must not be prepared too far in advance and should be kept slightly warm to keep it pourable. If icing is still too thick a bit of hot water, being careful to not let the icing become too excessively fluid or hot.

Makes enough to frost a 9x13-inch cake.

Submitted by Cathy Burleson, Blessed Trinity Catholic Church, adapted from Great Cakes by Carole Walter