Ingredients
1/2 cup butter
2 squares Baker’s Chocolate, unsweetened
3 eggs
1 1/4 cup sugar
1 cup flour
1/2 teaspoon Royal Baking Powder
Pinch of salt
1/2 teaspoon vanilla
1 cup chopped nuts, pecans
Method
Melt 1/2 cup butter with 2 squares Baker’s Choice Chocolate (unsweetened). Cool! Beat 3 eggs slightly, add 1 1/4 cup sugar, add 1 cup flour sifted with 1/2 teaspoons Royal Baking Powder. Add a pinch of salt. Add the cooled mixture of chocolate and butter. Add 1/2 teaspoon vanilla and stir in one cup of chopped nuts (pecans).
Bake in 350-degree oven for twenty to twenty-five minutes.
Icing
2 1/2 cups powdered sugar
1/2 cup Hershey cocoa
Lump of butter (about the size of a small egg)
1 tablespoon vanilla
4 tablespoons cold coffee!
Mix and add cream so that the mixture is right consistency. Beat well.
