Melt two ounces of chocolate over hot water. Add two cupfuls of sugar and one cupful of milk. Stir while the sugar melts. When it reaches the boiling point beat vigorously and let cook to the soft ball stage, which is about 236 degrees Fahrenheit. Remove from the fire, add two tablespoonfuls of butter and let stand until cold, then beat until creamy and spread on cake.
A very delicious uncooked frosting is made from powdered sugar, melted chocolate or cocoa and strong, hot coffee enough to moisten. Vanilla can be added if desired, but a few grains of salt are absolutely essential. It should be well beaten and so smooth it can be spread on the cake without lumping.
If the combination of these two flavors is not liked it can be made from butter and moistened with a few drops of milk. The amount of chocolate can be regulated according to personal taste.