1 1/4 c. sugar
1 c. evaporated milk
5 sq. unsweetened chocolate
1/2 c. butter
1 tsp. vanilla
1/2 c. whipping cream, whipped

Combine sugar and evaporated milk in heavy saucepan. Bring to boil, stirring constantly. Reduce heat and simmer 6 minutes without stirring. Remove from heat and add chocolate, stirring until blended. Add butter and vanilla and stir. Refrigerate until mixture begins to thicken, about 30 minutes. Beat chocolate mixture until thick and creamy. Fold into whipped cream. Chill until spreadable.

Makes 3 1/3 cups, enough to frost one 2 layer cake.