4 squares Baker's unsweetened chocolate
2 tbsp. butter
1 lb. (4 c.) confectioners' sugar
Dash of salt
1/2 c. milk
1 tsp. vanilla

Melt chocolate in butter over very low heat, stirring until smooth. Remove from heat. Combine sugar, salt, milk and vanilla. Add chocolate, blending well. If necessary, let stand until of spreading consistency, stirring occasionally. Spread quickly, adding a small amount of milk if frosting thickens. Makes about 2 1/2 cups, enough for top and side of 2 (8" or 9") cakes.