| 1 | Stir together cocoa and icing sugar in large bowl till well blended. |
| 2 | There should be no lumps. |
| 3 | Melt butter over medium heat. |
| 4 | Add coffee and beat with an electric beater till smooth. |
| 5 | Fold in pecans. |
| 6 | Turn into wax paper lined loaf pan. |
| 7 | Smooth top with knife dipped in warm water. |
| 8 | Refrigerate till set. |
| 9 | When set, turn and cut into squares. |
| 10 | My own recipe, honorable mention 1989 sherway gardens chocolympics |
