Categories: Desserts 
      Yield: 24 servings 
  
    1/4 c  Kahlua 
      1 t  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 t  Baking powder 
      1 t  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.