|Sugar||1 Cup (16 tbs)|
|Unsweetened chocolate||4 Ounce, melted and cooled|
Cream butter; add sugar, chocolate, and vanilla, and cream well.
Add eggs; beat about 3 minutes, until mixture is light in color, smooth, and thick. (If it gets dark and runny from overheating, chill mixture, then re-beat.) Refrigerate or freeze until you need to use.
After storing, beat again with an electric mixer if you want it lighter and fluffier.