• ¾ cup of Gold Medal all purpose flour
• ½ tsp of baking powder
• ½ tsp of salt
• ½ cup of cacao
• ¾ cup of granulated sugar
• ½ cup of brown sugar, packed
• ½ cup of white chocolate chips
• ¾ cup of minced pecans
• 1 small bottle (50 ml) of coffee liqueur or raspberry or Irish cream

• ½ cup of butter or margarine
• 2 eggs
• 1 small bottle (50 ml) of coffee liqueur or raspberry or Irish cream

1. Place all the dry ingredients in a sealed 2-pint container

1. Grease the bottom of a square mould (8x8x2 or de 9x9x2 inch). Melt the butter or margarine.
2. Beat together the butter, eggs, and the liqueur in a small bowl with a wooden spoon and mix well. Pour into the greased square mould.
3. Preheat the oven at 350 F and bake for 30 to 35 minutes for the 8-inch mold or 25 to 30 minutes for the 9-inch mold until a toothpick springs back clean. Cool completely for 1 hour before serving.
4. Comments:

Makes 16 portions.
May be offered as a gift! Place a ribbon around the pot and include the recipe.