Yield: 1 servings
|3½ cup||Icing sugar|
|¼ cup||Whipping cream|
|2 tablespoons||Coffee; very strong|
|½ cup||Pecans; coarsely chopped|
Stir together cocoa and icing sugar in large bowl till well blended.
There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.
My own recipe, honorable mention 1989 Sherway Gardens Chocolympics