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6 Tbsp. butter, softened
1/4 tsp. salt
1 tsp. vanilla
1 lb. (4 c.) confectioners sugar
2 egg whites
3 envelopes no-melt unsweetened chocolate or 3 sq. melted and
cooled chocolate
2 to 3 Tbsp. milk

Cream butter, salt and vanilla. Add sugar alternately with
egg whites, beating well after each addition. Add chocolate and
enough milk to make frosting of spreading consistency.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.