Mexican Chocolate Icing

Cake Recipes

1 stick butter, cut in slices
2 squares unsweetened chocolate
6 tablespoons whole milk (not skim or low fat)
1 box of powdered (Confectioner's) sugar
1 teaspoon vanilla
1/2 cup chopped pecans

1. Combine butter, chocolate, and milk in a saucepan and heat on low until bubbles form around the edge.  Remove from heat.
2. Add powdered sugar, a little at a time (very important).   Stir in vanilla and pecans.  
3. Beat until spreading consistency; ice cake while it is still warm.