CHOCOLATE FLUFF FROSTING 1964
From Billie Reid
1/2 cup sugar
3 T. cornstarch
1/4 t. salt
3 squares unsweetened chocolate
3/4 cup boiling water
1 1/2 t. vanilla
2 cups marshmallow creme
2 T. butter
Sift together first three ingredients.
Combine chocolate and water in saucepan; stir over low heat until chocolate is melted.
Add dry ingredients and boil, stirring constantly, until mixture is thick.
Remove from heat.
Blend in vanilla, marshmallow creme and butter.
Stir while mixture cools.
Use while frosting is warm.
Yield: frosting for two 8" or 9" cake layers.
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