Mexican Chocolate Icing



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!