PINTO BEAN FUDGE

1 cup cooked soft pinto beans (drained & mashed)

1/4 cup milk                             

1 Tbsp. vanilla

6 oz. unsweetened chocolate            

6 Tbsp. butter or margarine

2 lbs. powdered sugar            

Nuts/coconut (optional)

In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla.

Melt chocolate and butter or margarine and stir into bean mixture.  Gradually stir in powdered sugar. Knead with hands or stir until well blended.

Spread into lightly greased 9-inch baking dish or form into two 1 1/2 inch rolls.  Chill 1-2 hours.

CHOCOLATE BUTTERCREAM FROSTING

3 cups powdered sugar

1/3 cup stick margarine or butter, softened

2 tsp. vanilla

3 oz. unsweetened baking chocolate, melted & cooled

2 to 3 Tbsp. milk

Mix all ingredients except milk in medium bowl.  Stir in milk until smooth and spreadable.  Frosts one 9 x 13 inch cake generously or fills and frosts one 8- or 9-inch two layer cake.

CREAMY COCOA BUTTERCREAM FROSTING:

            Substitute 1/3 cup baking cocoa for the chocolate.

WHITE CHOCOLATE BUTTERCREAM FROSTING:

            Substitute 3/4 cup (3 oz.) white baking chips, melted and cooled, for the chocolate.