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CHOCOLATE BUTTER-CREAM FROSTING

Melt, then cool six 1-ounce squares semisweet chocolate. In large bowl, with mixer at low speed, beat 2 cups confectioners' sugar, 1 cup margarine or butter (2 sticks), softened, 3 tablespoons milk, 1 teaspoon vanilla extract, and cooled chocolate just until mixed. Increase speed to high; beat 2 minutes or until light and fluffy, scraping bowl often with rubber spatula.