CHOCOLATE BUTTERCREAM FROSTING

3 cups powdered sugar

1/3 cup stick margarine or butter, softened

2 tsp. vanilla

3 oz. unsweetened baking chocolate, melted & cooled

2 to 3 Tbsp. milk

Mix all ingredients except milk in medium bowl.  Stir in milk until smooth and spreadable.  Frosts one 9 x 13 inch cake generously or fills and frosts one 8- or 9-inch two layer cake.

CREAMY COCOA BUTTERCREAM FROSTING:

            Substitute 1/3 cup baking cocoa for the chocolate.

WHITE CHOCOLATE BUTTERCREAM FROSTING:

            Substitute 3/4 cup (3 oz.) white baking chips, melted and cooled, for the chocolate.