3 tbsp butter
4 tbsp cocoa
1 tsp vanilla
6 tbsp very strong cold coffee
about 4 cps sifted confectioners' sugar
1 - Cream the butter until light like whipped cream; and gradually cream the cocoa and vanilla.
2 - Then add the coffee alternately with the sifted confectioners' sugar to make the icing sufficiently stiff to spread.
3 - Spread upon the cake in an uneven offhand way.