2 c. plain sugar
1/4 c. cocoa or 1 1/2 sqs. grated chocolate
1/2 c. boiling water
1/2 c. butter, softened
1 tsp. vanilla

Put sugar and cocoa or chocolate in heavy saucepan. Stir until blended; add water and mix well. Stir in butter. Place over low heat. Stir until all sugar is dissolved and frosting is boiling. Cover and cook for 3 minutes. Uncover and cook to soft ball stage. Use candy thermometer or test by dropping small amount in cold water. If it forms a soft ball when pressed it is ready. Remove from heat. Do not stir. Cool to lukewarm. Add vanilla and beat until creamy. If it should become too thick, thin with a few drops of warm milk and beat until smooth.