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.