Sweet cream butter and coffee result in a wonderfully textured cake icing. The coffee icing mixture will be too creamy to use right away, so place into refrigerator for about two hours or so.
1/2 pound Sweet Butter (softened)
3/4 cup Crisco
3/4 cup Egg Beaters
3 cups Confectioners' Sugar
1 1/4 squares Baker's unsweetened chocolate
2 1/2 Tbs instant coffee
1 Tb Boiling water
Oven Temp ~
Baking Time ~
Pan Type ~ mixing bowl
In a mixing bowl, chop the butter and Crisco. Mix until blended.
Add the egg beaters and mix until blended in.
Add one cup of Confectioners' sugar at a time, blending well between each cup.
You'll want to be using a rubber spatula to keep mixture from adhering to the sides of the bowl.
Melt the chocolate and then add it to the mixture in the bowl, next blend until the icing is a consistent color throughout.
Boil enough water to get one tablespoon out of it, add boiling water to the instant coffee. Using a rubber spatula to get all the coffee, (including what you can scrape off the sides) into the bowl with the icing.
Mix until the coffee has completely blended in with the icing.
The coffee icing mixture will be too creamy to use right away.
Place Coffee Icing and Filling into refrigerator for about two hours or so.
If the coffee icing sets up too much, icing can be placed into microwave for a few seconds.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!