1 c double strength coffee, cold
1-1/4 lb butter or margarine or half of each.
4 1/8 lb powdered icing sugar
1 teaspoon salt
4 ounce powdered cocoa
Cream butter in mixer until light and fluffy. Sift together, salt, cocoa and powdered sugar. Add to creamed butter, alternately with coffee, beat until smooth. Spread on cooled cakes.
This will cover 6 9 in layer cakes (2 layers) used 1-1/2 cups frosting per cake.
This will also frost 13 dozen cup cakes 1 tablespoon frosting per cupcake.