Fudgy Mocha Frosting W/Pecans--Or Hazelnut Coffee Frosting! |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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A quick basic cocoa frosting that isn't overly sweet - I like it with toasted pecans! Make it mocha by adding instant coffee granules - or leave out the pecans, and add the coffee granules, hazelnut extract and 1/2 cup hazelnut spread to make a hazelnut coffee frosting! (SEE NOTE) This frosting can be used on Super Moist Mocha Cream Cake - 13 X 9 Pan or Two 9-Inch Layers :) and is a great addition to Mahogany Pound Cake :) Ingredients:
1/2 cup butter (one stick) |
6 tablespoons milk |
6 tablespoons cocoa (sifted, if lumpy) |
1 -2 tablespoon instant coffee granules (optional ' if you like mocha!) |
1 dash salt |
4 cups confectioners' sugar (one pound box, sifted if lumpy) |
1 teaspoon vanilla (or hazelnut extract) |
1 1/4 cups pecans (optional, toasted in a dry hot iron skillet, then chopped) |
1/2 cup chocolate hazelnut spread (optional ' omit pecans) |
Directions:
1. In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
2. In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
3. Remove from heat and quickly add confectioners sugar ~ beating well.
4. Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
5. Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
6. NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!
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