Sift the powdered sugar and cocoa powder into a small, heavy saucepan. Stir in the water and corn syrup and bring to a boil over medium heat, stirring constantly. Boil for 1 minute; immediately remove from the heat. Place the chocolate in a small, deep bowl and pour the cocoa mixture over it; don't stir. Let the mixture stand for 3 to 4 minutes, until the heat melts the chocolate. Stir until completely smooth, then let cool to warm; it will gradually thicken and develop a drizzling consistency as it stands.
If it stiffens too much, thoroughly stir in a little warm water. Drizzle the warm mixture decoratively over the coffeecake or bread. Then let stand until completely cooled. The glaze will set up glossy and will firm up in about an hour.
Yield: Enough to accent 1 large coffeecake.
Reprinted with permission from ©Nancy Bagget, Kneadlessly Simple, by Nancy Baggett, published by John wiley and Sons
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