1 stick margarine, cut up
2 square unsweetened chocolate
6 tablespoons milk
1 pound powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans (optional)
Combine margarine, chocolate and milk in a saucepan over medium heat until bubbles form around the edge. Remove from heat. Stir in powdered sugar, a little at a time. Stir in vanilla and pecans. Beat to a spreading consistency. Spread warm icing on warm cake. *We usually cut the icing in half and eat the rest from the bowl!
Find it online: https://theturquoisetable.com/mexican-chocolate-cake/