Frosted Coffee Cream Recipe
Ingredients
| Vegetable shortening | 1/2 Cup (16 tbs) | |
| 1/4 cup granulated brown sugar replacement | ||
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Baking Chocolate | 1 Ounce, melted | |
| Eggs | 2 | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Strong coffee | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| 7 oz. no-sugar white frosting mix | ||
| 1/4 cup hot coffee | ||
Directions
Cream shortening; add sugar replacements and continue beating.
Beat in melted chocolate and eggs until fluffy.
Sift together flour, salt, baking soda, baking powder and nutmeg.
Add to creamed mixture alternately with cold coffee.
Add vanilla extract.
Spread in greased 15 1/2 x 10 1/2 in. (39 x 25 cm) pan.
Bake at 350°F (175°C) 20 to 25 minutes.
Cool.
Pour frosting mix into mixing bowl; gradually add hot coffee.
Beat until smooth.
Spread on cooled dough.
Cut into 1 1/2 in. (4 cm) squares.
Beat in melted chocolate and eggs until fluffy.
Sift together flour, salt, baking soda, baking powder and nutmeg.
Add to creamed mixture alternately with cold coffee.
Add vanilla extract.
Spread in greased 15 1/2 x 10 1/2 in. (39 x 25 cm) pan.
Bake at 350°F (175°C) 20 to 25 minutes.
Cool.
Pour frosting mix into mixing bowl; gradually add hot coffee.
Beat until smooth.
Spread on cooled dough.
Cut into 1 1/2 in. (4 cm) squares.
Chef
