Ingredients

1 1/4 C. butter or margarine
3/4 C. cocoa
4 eggs
1/4 tsp. salt
1 tsp. vanilla extract
2 C. sugar
1 C. flour
1 C. finely chopped pecans
Chocolate curls (optional)
Creamy Coffee Filling:
1 1/2 C. cold whipping cream
1/3 C. packed light brown sugar
2 tsp. powdered instant coffee

Cooking Instructions

Heat oven to 350. Butter bottom and sides of two 9-in round baking pans. Line bottoms with wax paper. In small saucepan, melt butter; remove from heat. Add cocoa, stirring until blended; cool slightly. In large bowl, beat eggs until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. Spread creamy coffee Filling between layers, over top and sides of cake. Garnish with curls, if desired. Chill 1 hr before serving. Cover; refrigerate leftover cake. 10-12 servings. Creamy Coffee Filling: In medium bowl, stir 1 1/2 C. cold whipping cream, 1/3 C. packed light brown sugar and 2 tsp. powdered instant coffee; beat until stiff.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)