4 sq. unsweetened chocolate (4 oz.)
3 tbsp. hot water
1 1/4 c. sifted confectioners' sugar
1 egg
1/4 c. butter
1 tsp. vanilla

Melt chocolate in top of a double boiler; add hot water; stir until thick and smooth, remove from heat. Blend in sugar; add egg and beat until smooth.

Add the softened butter, a little at a time, beating after each addition. Add vanilla.

Makes enough frosting for tops of 2 (9 inch) layers, 3 (8 inch) layers or 2 dozen cupcakes.