Chocolate Butter Cream Icing

24 ounces butter or margarine
1/2 cup evaporated milk
24 ounces powdered sugar, sifted
6 ounces unsweetened chocolate, melted
1 teaspoon vanilla
Yield: 2 quarts
1. Cream margarine on medium speed until fluffy.

2. Add milk and blend.

3. Add sugar gradually. Mix on medium speed until smooth.

4. Add chocolate and vanilla. Beat on high speed until light and fluffy.



Notes: Milk may be substituted for evaporated milk.