Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Firmly-packed brown sugar |
| 2 | Eggs |
| ⅔ cup | All-purpose flour |
| 1 teaspoon | Baking soda |
| 1 cup | Chopped pecans |
| 2 cups | Chilled whipping cream |
| 2 tablespoons | Coffee or coffee-flavored liquer |
Combine brown sugar, eggs, flour, baking soda, and pecans. Spread batter in lightly greased 13x9 inch baking pan. Bake at 350 for 25 minutes. Cool.
Break cake into small pieces. Whip cream. Fold coffe or liquer into cream, then fold cake pieces into cream. Spoon mixture into freezer-safe dish.
Freeze until firm. Store in refrigeator for 1 hour before serving to soften.
Posted to EAT-L Digest by Pam & KerryAnn Cobb <priss@...> on Apr 6, 1998