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

A quick basic cocoa frosting that isn't overly sweet -- I like it with toasted pecans! Make it mocha by adding instant coffee granules -- or leave out the pecans, and add the coffee granules, hazelnut extract and 1/2 cup hazelnut spread to make a hazelnut coffee frosting! (SEE NOTE) This frosting can be used on Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers :) and is a great addition to Mahogany Pound Cake :)

• Ready In: 11 mins
• Yields: 1 13x9 pan or pound cake

Ingredients

• 1⁄2 cup butter (one stick)
• 6  tablespoons milk
• 6  tablespoons  cocoa (sifted, if lumpy)
• 1 -2  tablespoon instant coffee granules (OPTIONAL ~ if you like mocha!)
• 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. In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
2. In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
3. Remove from heat and quickly add confectioners sugar ~ beating well.
4. Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
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. 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!