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.