2/3 c. sugar
1/2 c. butter
1 egg
1 tbsp. milk
1 tsp. vanilla
2 c. sifted self-rising flour
1 (1 oz.) pkg. unsweetened chocolate, melted

Cream sugar and butter until light and fluffy. Add egg, milk, and vanilla, blend. Gradually blend in flour. Divide dough in half. Add chocolate to 1 half blend thoroughly. Refrigerate both halves 1 hour. Roll out each half on FLOURED waxed paper into 12 x 10 inch rectangle 1/8 inch thick.

Invert plain dough over chocolate dough. Remove waxed paper. Roll up, jelly roll fashion from long side. Wrap in wax paper or plastic wrap. Refrigerate overnight. Preheat oven to 375 degrees. Carefully remove plastic wrap and cut roll into 1/8 inch thick slices.