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Ingredients:
2 C sugar
1/2 C flour
3/4 C cocoa
5 eggs beaten
1 C plus 2 TBS butter, melted
2 tsp vanilla
1/2 C chopped pecans
Kahlua Cream:
1/2 C confectionary sugar
3 TBS Kahlua liqueur
1 C whipping cream
Instructions:
Combine sugar, flour, and cocoa. Add eggs. Beat in melted butter and vanilla. Stir in chopped pecans. Pour into 8 custard cups. Set in 13x9x2 inch pan and add water half way up. Bake 40-45 min. at 300 degrees F. Serve warm with Kahlua cream on top
Comments:
To make Kahlua Cream, whip cream until it starts to thicken, add sugar and liquer and continue to beat until proper consistency.
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Copyright © 1999 - 2004 Lanier Publishing International
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