Frosting originally usedfor cocoa angel cake–



   1 2/3 cups confectioners’ sugar

   1 to 2tablespoons  cocoa

Beat until soft:

   ¼ to ½  cup butter

Add the sugar gradually. 

Blend these ingredients until creamy.


   1/8 teaspoon salt

   3tablespoons strong, hot coffee

Beat for 2 minutes.

When the icing is cool, add:

   1teaspoon vanilla or rum.

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



Frosting originally used for Devil’s Food Drop Cookies—

 Mocha Frosting:

1 ½cups powdered sugar

2 tablespoons unsweetened cocoa

1 to 2 teaspoon instant coffee granules

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

1 ½ teaspoons vanilla

2 to 3 tablespoons milk

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


Chocolate Frosting

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

Chocolate Frosting (or Mocha Frosting)

1 ½cups powdered sugar

4 ½teaspoons cocoa

2 tablespoons butter, melted
¼ teaspoon vanilla
Milk or coffee

Combine frosting ingredients, using enough milk (orcoffee!) 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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