|Butter||1 Cup (16 tbs), softened|
|Powdered sugar||2 1⁄4 Cup (36 tbs), divided|
|Instant coffee granules||1 Tablespoon|
|Hot water||3⁄4 Teaspoon|
|Almond extract||1 1⁄2 Tablespoon|
Cream butter and 1 1/2 cups powdered sugar until light and fluffy.
Combine coffee powder, cocoa, and water; stir into creamed mixture.
Add egg yolks, and beat 5 minutes.
Stir in almond extract and rum.
Add enough of remaining sugar to make spreading consistency (frosting gets quite firm when refrigerated).