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

1. 1

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

2. 2

   Chop pecans and set aside ~.

3. 3

   In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt.

4. 4

   Bring just to a boil, and stir until smooth.

5. 5

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

6. 6

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

7. 7

   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!

8. 8

   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.

9. 9

   Thin with 1 tablespoon milk, if necessary for easier spreading!

* Per serving · 4 servings · Values may vary.

No additional tips available.