1/2 cup butter or margarine
1/8 teaspoon salt
1 pound (about 4 1/2 cups) unsifted confectioner’s sugar
1 teaspoon vanilla
4 squares unsweetened chocolate – melted
1/4 cup milk
Cream butter, and beat in salt and about 1 1/2 cup sugar. Then add egg, vanilla, and melted chocolate; blend well. Beat in remaining sugar, alternating with milk; beating after each addition until smooth. If necessary, place bowl of frosting in larger bowl of cold water and chill until frosting is spreading consistency – this will fill and frost 3 8-inch cake layers, spreading 1/2 cup between each layer and on to and remaining on sides of the cake.
Then top with a “Chocolate Glaze”. In a small pan, mix 1/3 cup granulated sugar, 1/4 cup water, and boil 1/2 minute; stirring constantly. Slowly stir in 2 squares of chocolate, then 1 teaspoons butter; slowly beat in 1 tablespoon milk. Beat until spreading consistency – while glaze is warm, pour over top of a frosted cake. Let stand until glaze is set before cutting.