---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts
       Yield: 24 servings
     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.