Mocha Mambos Recipe

Mocha Mambos Recipe

Ingredients:

1-3/4 c of flour; sifted
1/2 tsp of baking soda
1/4 c of vegetable shortening
1/2 tsp of salt
1/4 c of butter (unsalted); softened
1 c of sugar (brown)
1 fresh egg
1/2 tsp of vanilla extract
1/4 c of buttermilk
1/2 c of coconut

For Chocolate Frost:
1 Tbsp of butter (unsalted); softened
1 oz of chocolate (unsweetened)
1-1/2 c of confectioner’s sugar; sifted
1/2 tsp of vanilla extract
3 Tbsps of cream

For Coffee Frost:
1 tsp of butter (unsalted); softened
1/2 tsp of coffee powder (instant)
4 tsps of hot water
1/2 c of confectioner’s sugar

Instructions:

To make the chocolate frost, melt butter plus chocolate in a small saucepan then add vanilla extract then cream. (If you don’t have cream, you can substitute it with an evaporated milk.) Beat the mixture until it becomes thick enough to spread.

To make the coffee frost, stir together coffee powder with butter then add sugar. Slowly add hot water and stir until slightly thick. Place it on a squeezer bottle or a bag pipe.

Combine together baking soda, salt, and flour in a mixing bowl and set aside. In another bowl, mix shortening with butter; beat ’til creamy then slowly add sugar while beating continuously. Beat in vanilla extract and egg; blend well then add buttermilk.

Combine the mixture with the mixed flour; stir well until lumps disappear. Mix in coconut then cover with a clean cloth; let it chill in an hour and grease a baking sheet.

Scoop a teaspoon of the dough and place it on a baking sheet. Arrange them on 2-inches apart then bake inside the oven at about 400 degrees F for at least 8 to 10 minutes. Let it cool then spread over the chocolate frost then pipe the coffee frost decoratively over the chocolate frost.

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