From a newspaper clipping found in the recipe box of Loretta Livingston of Vancouver, WA.Originally published in the Columbian ; contributor/author unknown.
Chocolate pieces may be substituted for 2 ounces of unsweetened chocolate.
1/2 cup sugar
1/2 cup butter (1 stick), softened
2 squares semi-sweet chocolate, melted
1/2 cup sifted confectioners sugar
2 teaspoons milk
To make chocolate portion: In top of double boiler over boiling water blend sugar and egg. Heat, stirring constantly, until mixture is thick and lemon colored. Remove from heat; add butter and chocolate. Stir occasionally until butter melts. Chill until of spreading consistency. Spread chocolate frosting on top and sides of cooled cake. Then combine confectioners sugar and milk and beat untill smooth; spread lightly over chocolate frosting on top of cake. With spatula lightly draw line to form design. Makes enough to frost one 9 x 13 - inch loaf cake.