Page 434 - Chocolate Cake Doctor

416 F R O S T I N G S

COFFEE E
COFFE

BUTTERCREAM FROSTIN
BUTTERCREAM FROSTING G

his recipe comes from Rita
1
MAKES 3 ⁄ 2 CUPS, ENOUGH TO FROST
Bagby, of Russiaville, Indi- A 2- OR 3-LAYER CAKE
ana, and it is delicious on PREPARATION TIME: 10 MINUTES
her Chocolate Coffee Angel Food
1 ⁄4 cup whole milk
Cake (page 278). It is also good
2 tablespoons instant coffee granules
with chocolate added, for a mocha 8 tablespoons (1 stick) butter, at room

twist. To dress up the sides of the temperature
4 cups confectioners’ sugar, sifted, plus
cake, press toasted almond slices
additional if needed
lightly into this frosting. The fla-
vors of almond and coffee are a 1. Pour the milk into a small glass bowl
and heat in the microwave oven on high
pleasant match.
power for 30 seconds, or until very hot.
Stir in the coffee granules until they dis-
R solve. Set the mixture aside.

the Cake Mix Doctor says 2. Place the butter in a large mixing
bowl. Blend with an electric mixer on
low speed until fluffy, 30 seconds. Stop
For a mocha variation, add 2 table -
the machine and add 1 cup
spoons unsweetened cocoa along
of the confectioners’
with the confectioners’ sugar.
sugar. Blend with the
mixer on low speed
until the sugar is