Frosting originally used for cocoa angel cake--

COFFEE or MOCHA ICING

Sift:

1 2/3 cups confectioners' sugar

1 to 2 tablespoons cocoa

Beat until soft:

¼ to ½ cup butter

Add the sugar gradually.

Blend these ingredients until creamy.

Add:

1/8 teaspoon salt

3 tablespoons strong, hot coffee

Beat for 2 minutes.

When the icing is cool, add:

1 teaspoon vanilla or rum.

Permit it to stand for 5 minutes. Beat well and spread.

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Frosting originally used for Devil’s Food Drop Cookies—

Mocha Frosting:

1 ½ cups powdered sugar

2 tablespoons unsweetened cocoa

1 to 2 teaspoon instant coffee granules

¼ cup (=4 tablespoons = ½ stick) butter, softened

1 ½ teaspoons vanilla

2 to 3 tablespoons milk

In small bowl, combine all ingredients, adding enough milk for desired spreading consistency; blend until smooth .
Spread on cooled cookies. Allow frosting to set before storing.

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Chocolate Frosting

Can easily become a mocha frosting by substituting some good, strong coffee for the milk in the following recipe:

Chocolate Frosting (or Mocha Frosting)

1 ½ cups powdered sugar

4 ½ teaspoons cocoa

2 tablespoons butter, melted
¼ teaspoon vanilla
Milk or coffee

Combine frosting ingredients, using enough milk (or coffee!) to make spreadable.

This recipe has been kitchen tested.

You can find the above recipe(s) by tapping here on the Home Cookin' index.

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