Fudgy Mocha Frosting W/Pecans--Or Hazelnut Coffee Frosting!

Ingredients

• 1/2 cup butter (one stick)
• 6 tablespoons milk
• 6 tablespoons cocoa (sifted, if lumpy)
• 1-2 tablespoon instant coffee granules (optional)
• 1 dash salt
• 4 cups confectioners' sugar (one pound box, sifted if lumpy)
• 1 teaspoon vanilla (or hazelnut extract)
• 1 1/4 cups pecans (OPTIONAL, Toasted in a dry hot iron skillet, then chopped)
• 1/2 cup chocolate hazelnut spread (OPTIONAL ~ omit pecans)

Directions

1. 1

   In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.

2. 2

   In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.

3. 3

   Remove from heat and quickly add confectioners sugar ~ beating well.

4. 4

   Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).

5. 5

   Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!

6. 6

   NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!