Recipe: Mocha Creole Frosting (Baker's Chocolate, 1952)

MOCHA CREOLE FROSTING


1/3 cup butter or other shortening
4 cups sifted confectioners' sugar, divided use
1/2 teaspoon vanilla
1/4 teaspoon salt
2 squares (1 ounce each) Baker's Unsweetened Chocolate, melted
1/3 cup strong coffee (about)

Cream butter, add part of sugar gradually, blending after each addition. Add vanilla, salt, and chocolate, and mix well. Add remaining sugar, alternately with coffee, until of right consistency to spread, beating after each addition until smooth.

Makes 2 2/3 cups frosting, or enough to cover tops and sides of two 8- or deep 9-inch layers. Or this frosting will cover top and sides of a 13x9x2-inch cake, or 3 dozen cupcakes.
From: Recipelink.com
Source: Recipe pamphlet: Baker's Chocolate Luscious New Frostings, General Foods Corporation, 1952