Frosting
Ingredients
1/2 cup (125 mL) soft butter3 tbsp (45 mL) cocoa powder
2 cups (500 mL) icing sugar
1 tsp (5 mL) vanilla
4-6 tbsp (60-75 mL) hot brewed coffee
Toppings
1 cup (250 mL) finely crushed salted peanuts
1 cup (250 mL) toasted coconut flakes
Directions
In a bowl, cream butter, cocoa powder and icing. Mix in vanilla. Add coffee 1 tbsp at a time. Mix until desired consistency is reached. The icing should be loose and easy to spread.
Ice the sides of the cake squares; roll in salted peanuts or coconut and place on platter. Ice the top of squares; top with cherry, walnut or a rosebud chocolate.