Hungarian Chocolate Frosting
- 3 ounces unsweetened chocolate
- 1 1/2 cup sifted confectioners' sugar
- 2 1/2 tablespoons hot water
- 3 egg yolks
- 4 tablespoons butter
Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating well after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers.