Ingredients:

• 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

Direction:

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.