CHOCOLATE GLAZE

1 square (1 ounce) Baker’s Unsweetened Chocolate
1 tablespoon butter
1 1/2 tablespoons hot milk
1/2 cup sifted confectioners’ sugar
Dash of salt

Melt chocolate and butter together over hot water.

Combine milk, sugar, and salt. Add chocolate mixture gradually, blending well.

While glaze is still warm, spread with spatula on top and sides of a sponge cake roll, or on top of an 8- or 9- inch Boston Cream Pie. Or pour glaze from teaspoon over tops of cream puffs, eclairs, or cookies.

Double this recipe to cover tops of two 9-inch square cakes.

Makes about 5/3 cup glaze
From: Recipelink.com
Source: Recipe pamphlet: Baker's Chocolate Luscious New Frostings, General Foods Corporation, 1952