Serving Size / Yield
- 3 C. powdered sugar
- 1/3 C. butter or margarine, softened
- 2 tsp. vanilla
- 2 1/2 tsp. instant coffee (dry)
- 3 oz. unsweetened baking chocolate, melted and cooled
- 3 to 4 Tbs. milk
In medium bowl, beat powdered sugar,instant coffee and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and cocoa.
Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13 X 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.