¼ C Milk
6 Oz. Unsweetened Chocolate
2 lbs. Powdered Sugar
1 T Vanilla
6 T Butter
In large bowl, stir beans and milk together, adding enough milk to resemble mashed potatoes. Stir in vanilla. Melt chocolate and butter and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands to get it well blended. Spread into lightly buttered 9-inch baking dish or form into two 1 ½ inch rolls. Chill 1 – 2 hours.
Substitution: If you don’t have unsweetened chocolate, use 3 T cocoa and 1 T melted butter or shortening for each ounce of unsweetened chocolate.
This recipe, doubled will fit a 12 x 17 jelly roll pan.
