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    Chocolate Butterfluff


    Source of Recipe


    internet

    3/4 c. (1 1/2 sticks) butter, softened
    1 c. sugar
    4 oz. unsweetened chocolate, melted
    2 tsp. vanilla
    4 eggs worth of egg substitute

    Cream butter thoroughly. Add sugar gradually; beat until light
    and fluffy. Add chocolate, vanilla, eggs. Beat 3 minutes until
    smooth and thick. Rub a dab between finger and thumb to feel for
    undissolved sugar. Keep beating until completely smooth. Chill
    for 1/2 hour. Frost cake. This is so mousse-like that it can be
    poured into a prebaked pie shell for a French Silk pie.

 

 

 

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