1/2 cup cocoa
3 1/2 cups icing sugar.
1/4 cup whipping cream.
1/2 cup butter.
2 tablespoons of very strong coffee.
1/2 cup coarsely chopped pecans
METHOD
Stir the chocolate and icing sugar in a large bowl until well blended.
There should be no lumps.
Melt the butter over medium heat.
Add the coffee and beat with an electric beater until smooth.
Fold in pecans.
Turn into a loaf pan lined with waxed paper.
Smooth the top of the mixture with a knife dipped in warm water refrigerate until set.
When set, turn, remove the wax paper and cut into squares.
