6 tbsp. butter
1 cup confectioners' sugar
2 eggs (or Egg Beater's equivalent)
4 (1 oz. ea.) sq. unsweetened chocolate, melted
2 tbsp. hot water

Cream butter in a mixing bowl with sugar until soft; add sugar gradually, beating thoroughly. Add eggs, one at a time, beating after each addition. Blend in melted chocolate and hot water.

Refrigerate until ready to use.

Submitted by: Aly Marry