5 oz. (5 sq.) unsweetened chocolate, chopped
1 c. (2 sticks) unsalted butter, softened
3 1/2 c. sifted confectioners' sugar
2 lg. eggs, lightly beaten
1 1/2 tsp. vanilla extract

Melt the chocolate in the top of a double boiler over barely simmering water. Cool to room temperature.

Place the butter in a large bowl and beat with an electric mixer until fluffy, about 1 minute. Gradually beat in the sugar alternately with the eggs and vanilla. Beat in the cooled chocolate to make a frosting of good spreading consistency. Use at room temperature; the frosting will set if chilled.

Makes 3 1/2 to 4 cups.