QUICK CHOCOLATE FROSTING:

2 (1 oz. ea.) sq. unsweetened chocolate
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tbsp. water

Melt chocolate in top of double boiler.

Add sweetened condensed milk and stir over rapidly boiling water for 5 to 10 minutes or until thick.

Remove from heat. Add water. Cool.

Spread on cold cake.

Covers tops of two 9-inch layers or loaf cake or 24 cup cakes.

Note: To cover tops and sides of two 9-inch layers, double recipe.

CHOCOLATE ORANGE FROSTING:

Proceed as for Quick Chocolate Frosting, substituting orange juice for water and adding 1 tablespoon orange rind. Garnish cake with strips of candied orange peel, if desired.

MOCHA PECAN FROSTING:

Proceed as for Quick Chocolate Frosting, substituting strong black coffee for water. Garnish cake with pecan halves.

CHOCOLATE PEPPERMINT FROSTING:

Proceed as for Quick Chocolate Frosting, omitting water and adding 8 marshmallows, quartered, Stir until they begin to melt. Add few drops oil of peppermint. Spread on tops and sides of two 8-inch layers.