Don’t toss that leftover coffee
It didn’t take long for the recipes for chocolate frosting made with leftover coffee to roll in. Today’s recipe comes from Barbara Johnston of Alameda, who collects so many recipes, she says she “may need to join Clipper’s Anonymous.” She also has “tons of cookbooks.”
Luckily for Jan Miller of Pleasanton, whose mother used to make the frosting, Barbara was able to find the Mocha Frosting recipe in the “Farm Journal’s Country Cookbook,” published in 1959.
My editor’s been baking a lot of cakes recently, often bringing some slices to the office for us. I’m hoping she’ll try this recipe on us next. Hint, hint.
Mocha Frosting
Recipe from “Farm Journal’s Country Cookbook” (1959).
1/2 cup butter
1 egg yolk
2 tablespoons strong coffee
2 squares unsweetened chocolate
2 1/2 cups confectioners’ sugar
Cream the butter. Add egg yolk, coffee and melted chocolate. Mix well, gradually adding sugar. Blend until smooth.
Makes frosting for two 8-inch layers.
Nutrition could not be accurately calculated.
Second Helpings runs the second and fourth Wednesdays of every month. Send your requests for recipes and cooking advice to Second Helpings, 4770 Willow Road, Pleasanton, CA 94588, call (925) 416- 4840, or e-mail jchase@angnewspapers.com. Include your name, daytime phone number and city of residence. If you are submitting a recipe, include the source. Recipes are not tested.
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