1 1/4 cup (2 1/2 sticks) butter or margarine
3/4 cup Hershey's Special Dark Cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1 cup all-purpose flour
1 cup finely chopped pecans
Cream Coffee Filling (recipe follows)
Heat oven to 350 degrees. Butter bottoms and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold mixture into prepared pans.
Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Do not overbake!! Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. Spread Creamy Coffee Filling between layers, over top and sides of cake. Refrigerate 1 hour or longer before serving.
Creamy Coffee Filling
1 1/2 cups cold whipping cream
1/3 cup packed light brown sugar
2 teaspoons powdered instant coffee
Combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff.
Makes about 3 cups.