2 oz. unsweetened baking chocolate
1 1/2 c. sugar
7 tbsp. milk
2 tbsp. shortening
2 tbsp. butter
1 tbsp. corn syrup
1/4 tsp. salt
1 tsp. vanilla

Place all ingredients except vanilla in a saucepan (1 quart) and bring slowly with stirring to a full rolling boil. Boil briskly 1 minute or on a very humid day 1 1/2 minutes. Remove immediately from heat and allow to cool to about room temperature. This icing is great but it gets hard like fudge. Do not allow it to come to room temperature in the pan or you'll never get it on the cake! Once its only lukewarm beat in the vanilla and continue beating by hand until its cooled to a spreading consistency, then immediately spread it on the cake and allow it to finish congealing.

If it becomes to hard to spread before you are ready you can add a little cream or warm it over hot water. Makes enough frosting for the tops of two 8 inch cake layers or the top and sides of an 8 x 12 x 2 inch cake. It may be doubled but never triple this recipe. Also be aware that it triples in volume during the boiling process.