Ingredients
- 2 cups sugar
- 12 cup flour
- 34 cup cocoa
- 1 cup butter
- melted
- 5 eggs
- slightly beaten
- 1 12 cups pecans
- chopped
- 1 cup whipping cream
- 3 tablespoons Kahlua
- 12 cup powdered sugar
- sifted
Instructions
- Combine the first six ingredients; beat 3 to 4 minutes at medium speed of an electric mixer.
- Stir in pecans.
- Spoon into 10 lightly greased souffle dishes or custard cups.
- Place dishes in a shallow pan; pour warm water to a depth of 1-inch into pan.
- Bake at 300F for 40 minutes or until tops are crusty.
- Remove dishes from water and cool.
- Dollop or pipe Kahlua Cream on top.
- Kahlua Cream: Combine all ingredients; beat at medium speed of an electric mixer until soft peaks form
- Yield: 2 1/4 cups.
← Back to all recipes