If you have a candy thermometer this frosting from the Wellesley Fudge Cake is very good:
1 1/2 cups milk
4 cups sugar
4 tsp light Karo
Four 1 oz squares unsweetened chocolate
Pinch of salt
1/4 cup butter or margarine
2 tsp vanilla

In a saucepan heat the milk just to boiling. Remove from the heat & add the sugar, corn syrup, chocolate & salt, stirring until the sugar dissolves.
Place the saucepan over medium-low heat & bring back to a boil. Boil for 2-3 minutes, stirring constantly. Reduce the heat to low & cook, stirring occasionally to the soft-ball stage (238°). This may take as long as 30 minutes depending on your stove. When the temperature nears 238° the mixture should have a fine bubbling overall. Remove from the heat carefully. Cool the mixture to 110°. This can be quickened by placing the hot pan in a larger pan of cold water. cooling the bottom of the pan. When cooled, beat in the butter & vanilla. Spread the frozing between the layers of the cooled cake & then on the top & sides.~~

I like this one - it's from the back of either the Hershey's or Nestle cocoa can.

* Exported from MasterCook *

Chocolate Frosting

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- melted
2/3 cup cocoa
1/3 cup milk
3 cups confectioner's sugar
1 teaspoon vanilla

Mix cocoa with melted butter until well blended. Alternately add milk and sugar - beat on medium speed. Add vanilla. Add a little additional milk if needed to reach spreading consistency.

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Becky's right, that's a good frosting recipe. I've made it before. Here's a Mocha Icing you might like also:
EASY MOCHA ICING
3 cups confectioners' sugar
6 TBL hot coffee
6 TBL butter
6 TBL cocoa
1 tsp vanilla

Pour coffee over butter in a large mixing bowl. Add remaining ingredients & beat thoroughly.~~

This is the one that I use on Chocolate Cake.

Ann

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

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Maida Heatter's Book of Great Desserts

3 squares (3 ounces) unsweetened chocolate)
2 Tablespoons butter
3/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pound unsifted
confectioners sugar.

In top of small double boiler over hot water on low heat, melt butter and
chocolate together. Stir until smooth and let cool completely.

NOTE: I place the butter and chocolate in a small bowl and microwave on
medium for one minute.

In small bowl of electric mixer at low speed, beat sour cream, vanilla and
salt just to mix. Gradually beat in the sugar, scaping the blowl with a
rubber spatula. When smooth, add cooled melted chocolate and beat at high
speed for 1/2 a minute or until very smooth.

Place four strips of wax paper around the edges of a cake plate to protect
it while icing cake. Place one layer upside down. Spread with filling.
Cover with second layer, right side up so that both bottom sides meet in the
middle. Cover the sides and then the top with remaining filling and icing,
smoothing it with a long, narrow, metal spatula; then if you wish use the
pack of a teaspoon to form swirls and peaks all over the sides and the top.

Remove wax paper by pulling each strip by a narrow end.

Thank you ladies!! I'm going to save all of them, but will use Becky's today -- don't have unsweetened chocolate on hand and too lazy to go to the grocery store for one item. Thanks again!!

Janet