Instructions: 1. Heat oven to 350. Line bottom and sides of two 9-inch round baking pans with foil. Grease foil.

2. In small microwave-safe bowl, place butter & unsweetened choc. Microwave at high 1 min; stir. Mocrowave additl 30 seconds at a time until mixture is melted when stirred, cool 5 min.

3. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar, beating well. Blend in choc. mixture; fold in flour & pecans until blended.

Spread half of mixture into each prepared pan. Bake 20-25 min. or until wooden pick inserted in center comes out clean. Cool 5 min. Using foil, remove pans to wire racks. Peel off foil; cool completely.

4. Place one layer on serving plate; spread with Mocha Cream Filling. Glaze second layer with Semi-sweet glaze. Cover, refrigerate until ready to serve. To serve, gently place glazed layer on top of mocha filling layer.

Refrigerate leftover cake.

Mocha Cream Filling: Reserve 2 T.

from 1 c. COLD Whipping cream, for glaze.

In small bowl place remaining whipping cream, 3 T. powdered sugar & 2 tsp. powdered instant coffee; beat until stiffened.

Semi-Sweet Glaze: In small microwave-safe dish, place 3 bars (3 ounces)

semi-sweet choc., broken into pieces and reserved whipping cream. Microwave on high 30-45 seconds or just until choc. is melted and mixture is smooth when stirred.

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