_Rich and creamy ... easy to spread ... so quick to mix...._
—Makes icing for two 8-inch layers
1 cup (6-oz. package) semi-sweet chocolate pieces
¼ cup butter
1½ cups sifted confectioners sugar
⅓ cup _undiluted_ Carnation Evaporated Milk
Melt chocolate and butter. Allow to cool thoroughly. Blend in sugar
alternately with undiluted Carnation. Beat briskly to spreading
consistency or on mixer at medium speed until creamy. Spread between
layers, on sides, and on top of cooled cake layers.
Chocolate Marshmallow Icing: Melt ½ cup diced marshmallows (4-5 medium)
with chocolate before adding sugar.
Chocolate Crunch Icing: Add ½ cup finely chopped nuts to icing before
spreading on cooled cake layers.