Rich Chocolate Frosting

1/3 cup butter or solid shortening
1 pound confectioner's sugar, sifted
Milk or light cream, about 1/4 cup
1 1/2 teaspoons vanilla extract
2 1-ounce squares baking chocolate, melted and cooled

Cream the butter or shortening until fluffy, then add about half the sugar, beating thoroughly.  Beat in the vanilla and chocolate and 2 tablespoons of the milk or cream.  Gradually beat in remaining sugar, adding milk or cream a little at a time if needed to beat to spreading consistency. Will frost a standard 8- or 9-inch two-layer cake.