Coffee Mocha Frosteds Recipes

Steps:

• Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
• Frost the cake, and sprinkle with chopped walnuts if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
• Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

Steps:

• Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
• Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

Steps:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

Steps:

• Preheat oven to 350°F Grease a 13x9 inch pan.
• Melt shortening and butter over low heat or in the microwave.
• Remove from heat and add cocoa, blend well.
• Add sugar and mix well.
• Dissolve instant coffee in hot water and mix into creamed mixture.
• Add eggs one at a time, beat well, by hand, after each addition.
• Stir in vanilla, flour, and salt.
• DO NOT OVER BEAT!
• Bake 25-30 minutes.
• Cool completely before frosting.
• For frosting, cream butter and vanilla.
• Add powdered sugar and mix in well on medium speed.
• Dissolve instant coffee in milk and add to mixture.
• Beat on high until light and fluffy.

Steps:

• Place hot coffee & chocolate syrup in blender container, blend till smooth & cool to room temperature.
• Pour cooled mixture into a med howl. Add softened ice cream & cold coffee.
• W/rotary beater, beat till smooth, spoon into tall glasses & serve immediately.
• NOTE: I entered the prep as written, but assume an immersion blender will be equally efficient for the prep.

Steps:

• In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.

Steps:

• In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
• Add in confectioners sugar starting with 1/2 cup and adding in more until desired consistency is achieved.