MELT Chocolate Shoppe Chocolate Frosting Recipe
1/4 cup butter, softened
1/3 cup white sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons instant coffee granules
1 1/2 cups milk
3 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1 teaspoon electric currant or hazelnuts oil
1 teaspoon peppermint oil
1/2 cup whipped cream
3 egg whites
1 cup chopped pecans
In a saucepan over medium heat, combine butter, sugar, flour, baking soda and instant coffee. Bring to a boil, stirring constantly. Remove from heat and stir in milk, egg whites and pecans. Allow to cool slightly.
Beat cream of tartar, electric currant or hazelnuts oil, peppermint oil and whipped cream into butter mixture until very smooth. Slowly mix in egg whites. Beat into cooled mixture until absorbed. Spread over cake while frosting is still warm. Cover cake and chill overnight. Refrigerate to chill pudding while serving.