• - 1/2 teaspoon cinnamon powder shopping list
  • - 2 teaspoons instant coffee granules (Placed in a cup or very small bowl with 1/4 teaspoon warm water, then stirred & mashed quickly, until it becomes a smooth paste) shopping list
  • - 1/2 cup pulverized Mexican chocolate (type that comes in cakes or tablets; pulverize in blender) shopping list
  • - 1/2 cup pulverized piloncillo (mexican brown sugar; comes in cones or blocks) shopping list
  • - 3/4 s†ick cold butter ( no substitute or margarine) shopping list
  • - 4 ounces softened plain cream cheese shopping list
  • - confectioner's sugar (Amount will vary. Explained below.) shopping list
  • - canned, evaporated whole milk (Amount will vary. Explained below.) shopping list

How to make it

  • 1) Place the following in a large mixing bowl: cinnamon powder, coffee crystal paste,pulverized Mexican chocolate & pulverized Mexican brown sugar.
  • 2) Add butter,and cream cheese to ingredients already in mixing bowl.
  • 3) Starting on low speed, blend then whip until all is creamed together.
  • 4) Add 1 teaspoon evaporated milk and 1 cup confectioner's sugar & mix well.
  • 5) From this point on, keep adding confectioners' sugar & evaporated milk, in same proportions as in step 4, until frosting is at desired consistency (adding more or less of either confectioner's sugar or evaporated milk, to achieve desired consistency).
  • Frosts one two-layer cake.

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