Cream cheese-chocolate icing

by Robert Bosley
(Auburn, Washington USA)

For the frosting:
1 (3 oz) package Cream cheese, room temperature
1/2 stick Butter, unsalted and room temperature
2 tablespoons Milk
1 teaspoon Vanilla
1/4 teaspoon Salt
1/4 cup Strawberry jam or jelly
1/4 cup Mocha Liqueur
3/4 cup Dutch cocoa
1 pound Powdered sugar
With a hand blender, whip the cream cheese and the butter in
a mixing bowl. Blend in the milk, vanilla, mocha liqueur salt and
strawberry jam. Gradually mix in the cocoa and the powdered sugar.
Whip until the frosting is smooth and creamy.

For the mocha liqueur:
2 cups Boiling water
3 cups White granulated sugar
12 oz Instant coffee
3/4 cup Cocoa
1 tablespoon Cinnamon
1 fifth Vodka
1 Vanilla bean, cut into pieces
Combine 1 cup boiling water and sugar in a heavy sauce pan. Cook
uncovered over medium heat for about 10 minutes to make a thin syrup.
Add 1 cup boiling water to the instant coffee and stir to dissolve and
then add it to the syrup. Remove from heat and let it cool to lukewarm.
Stir in the vodka and vanilla. Pour into a clean, half gallon jar, cap tightly
and store for 3 weeks before using.