1 1/2 c. butter, softened
2-2 1/4 c. powdered sugar, divided
1 tbsp. instant coffee powder
3/4 tsp. cocoa
3/4 tsp. hot water
2 egg yolks
1-1 1/2 tbsp. almond extract
2 tbsp. rum

Cream butter and 1 1/2 cups powdered sugar until light and fluffy. Combine coffee, cocoa and water. Make sure coffee granules are completely dissolved. Then 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).