Post by starfire on Feb 2, 2006 13:35:48 GMT -5
1 stick oleo (do not melt oleo) must be at room temperature
¾ cup sugar
1 teaspoon vanilla
6 tablespoons of cocoa plus 2 tablespoons oleo
2 eggs
8 ounces of Cool Whip
Cream butter and sugar; add vanilla and chocolate and one egg. Beat high speed for 5 minutes.
Add another egg and beat another 5 minutes or until it doesn’t taste gritty.
Pour into a pre-baked pie shell or a graham cracker crust. Cover with a thick layer of Cool Whip.
Chill and serve.
¾ cup sugar
1 teaspoon vanilla
6 tablespoons of cocoa plus 2 tablespoons oleo
2 eggs
8 ounces of Cool Whip
Cream butter and sugar; add vanilla and chocolate and one egg. Beat high speed for 5 minutes.
Add another egg and beat another 5 minutes or until it doesn’t taste gritty.
Pour into a pre-baked pie shell or a graham cracker crust. Cover with a thick layer of Cool Whip.
Chill and serve.