double-layer cake, the top of one 9 x 13-inch sheet cake, or 12 cupcakes

A double whammy of cocoa and chocolate makes this frosting especially fudgy.

1. Melt the chocolate according to the instructions on pages 256-57. Let cool until tepid.

2. In a medium bowl, dissolve the coffee powder in the boiling water. Add the melted chocolate, melted butter, cocoa, and vanilla and stir to make a paste. Add the confectioners' sugar. Using an electric handheld mixer set at low speed, beat until combined. One tablespoon at a time, beat in enough milk to make a creamy, spreadable frosting. Use immediately, or cover. The frosting can be prepared up to 1 day ahead. Let the chilled frosting stand at room temperature until spreadable.

This frosting is very smooth and creamy!! Loved it!!!!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>

Nutritional Analysis: Per tablespoon: About 53 calories (2 percent from protein; 71 percent from carbohydrates; 27 percent from fat), less than 1 gram protein, 10 grams carbohydrates, 2 grams fat (1 gram saturated fat), 2 milligrams cholesterol, 2 milligrams sodium