Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | (1-oz) squares unsweetened chocolate |
| 1 cup | Butter |
| 2 cups | Sugar |
| 1⅓ cup | Unsifted flour |
| 2 teaspoons | Vanilla |
| 4 \N | Eggs; beaten |
| 2 cups | Chopped pecans |
| 48 \N | (2.5-inch) paper baking cups |
| 4 tablespoons | Butter |
| 2 \N | (1-oz) squares unsweetened chocolate |
| 4 cups | Powdered sugar |
| ½ cup | Cold prepared coffee |
ICING
Melt chocolate and butter in double boiler over low heat. Mix in sugar, flour, vanilla and eggs. Add nuts and stir. Fill paper baking cups ½ full. Bake in a muffin tin or on a cookie sheet for 12 to 15 minutes at 350ø. While deadlies are cooking, melt butter and chocolate. Add sugar and enough coffee to make a smooth mixture. Ice while hot. Yield: 48 servings.
MRS. A.T. MULLIGAN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .