MOCHA CREAM FROSTING
1 cup heavy cream
1 teaspoon instant coffee powder, crushed
1/3 cup granular Splenda or equivalent liquid Splenda
1/4 cup cocoa, sifted
Pour the cream into a medium, deep mixing bowl. Add the instant coffee powder and stir until dissolved; add the Splenda. With a wire whisk, whip the cream until it just starts to thicken. Slowly blend in the cocoa and whisk just a few seconds until thick. It will thicken very quickly so don't over beat. Use to frost cake or serve as a whipped topping over cake. Store the frosting and frosted cake in refrigerator.
Makes enough to frost and fill an 8-inch round layer cake or 8-10 servings
Can be frozen on the cake
With granular Splenda:
Per 1/8 recipe: 113 Calories; 11g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/10 recipe: 91 Calories; 9g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per 1/8 recipe: 109 Calories; 11g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 1/10 recipe: 87 Calories; 9g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
