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

• 12 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 14 cups pecans (OPTIONAL, Toasted in a dry hot iron skillet, then chopped)
• 12 cup chocolate hazelnut spread (OPTIONAL ~ omit pecans)

1. In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn!
2. Chop pecans and set aside ~.
3. In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt.
4. Bring just to a boil, and stir until smooth.
5. Remove from heat and quickly add confectioners sugar ~ beating well.
6. Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
7. 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!
8. 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.
9. Thin with 1 tablespoon milk, if necessary for easier spreading!

butter, milk, cocoa, coffee, salt, sugar, vanilla, pecans, chocolate hazelnut spread

Taken from www.food.com/recipe/fudgy-mocha-frosting-w-pecans-or-hazelnut-coffee-frosting-387021 (may not work)