Mocha Cake Filling and Icing
5 cups whipping cream
1 cup instant pudding mix
1 1/2 pounds butter -- softened
1 1/2 pounds powdered sugar
1/3 cup coffee liqueur
4 tablespoons instant coffee
Whip cream until fluffy.
Cream whips best in a cold dry bowl.
Add pudding and beat in.
Spread between layers.
You can cut off 1/2" from sides for a better presentation.
Whip butter 1 minute on low speed, 2 minutes on medium speed and then add the powdered sugar liqueur and coffee.
Dip spreading knife in hot water to ease spreading.
Always start icing at the bottom of the sides. After iced, use hot knife/spatula to smooth out. Pipe rosettes around bottom and top with more buttercream and top with espresso beans.
Chill to make slicing easier.