1/4 c  Kahlua
1 ts Instant coffee crystals
3 oz Unsweetened chocolate
2 oz Seni-sweet chocolate
1 c  Butter
1/2 c  Shortening
6    Large eggs
2 c  Sugar
3/4 c  Sifted cake flour
1 ts Baking powder
1 ts Salt
1 c  Pecans, chopped med. fine

Line bottom of a jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with baking
parchment and grease sides of pan. Mix kahlua and coffee crystals. Melt
chocolate, butter and shortening together over very low heat, and cool
slightly. Beat eggs lightly, add sugar and continue beating until thick
and light colored. Slowly stir in kahlua and chocolate mixtures. Resift
flour with baking powder and salt into batter, and mix until smooth. Turn
into prepared pan and level top. Sprinkle nuts evenly over top. Bake on
center rack of 350 degree oven, about 25 minutes, just until cake tests
dome. Cool in pan on wire rack. To serve…cut into small 1 1/2 inch
squares or sieve powdered sugar over top and cut. Or, cut into 2 1/2 inch
squares and serve tipped with ice cream and drizzle of chocolate sauce. Or,
for a more lavish dessert, put 2 of the larger squares together with ice
cream between and top with a rosette of whipped cream.