2 squares Baker's Unsweetened Chocolate, cut in pieces
2 tablespoons light corn syrup
2/3 cup milk
2 tablespoons butter
2 cups sugar
Dash of salt
1 teaspoon vanilla

In a medium saucepan, add chocolate to milk and place over low heat.

Cook until mixture is smooth and blended, stirring constantly. Add sugar, salt, and corn syrup, and stir until sugar is dissolved and mixture boils. Continue cooking, without stirring, until a small amount of mixture forms a very soft ball in cold water (232°F.). Remove from heat.

Add butter and vanilla. Cool to lukewarm (110°F.). Beat until frosting has a good spreading consistency.

If desired, place over hot water to keep soft while spreading.

Makes enough frosting to cover tops and sides of two 9-inch cake layers.