Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES

MOCHA FROSTING

One cup of pulverized sugar into which sift two dessertspoons of dry cocoa, two tablespoons of strong hot coffee in which is melted a piece of butter the size of a walnut. Beat well and add a little vanilla.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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