4 sqs. unsweetened chocolate, cut in pieces
2 tbsp. hot water
1 c. confectioners sugar
2 eggs, well beaten
1/2 c. sweet butter

Melt chocolate in top of double boiler. Add hot water and blend. Add eggs and sugar. Remove from fire, but allow mixture to stand over hot water, stirring constantly until it is slightly thickened (about 3 minutes). Cool quickly to lukewarm. Add butter, 2 tablespoons at a time. Stir and blend after each addition. This frosting may be kept in refrigerator until needed. It can then be spread on cake that is nearly cold.