1 pkg. yellow cake mix
1/2 c. chocolate shot
1 1/2 c. heavy cream & sm. amount sugar
2/3 c. instant cocoa
1/2 c. pecans
1 plain Hershey bar

If you wish to use 2 cups cream use 1 cup instant cocoa.

Prepare batter according to package directions and fold in chocolate shots. Bake according to package directions in 2 round 8" layer pans. Cool cakes in pans 10 minutes then remove and cool thoroughly before frosting.

Combine cocoa and cream. Chill, then whip. When ready to frost, spread some of the frosting between layers and sprinkle some of the pecans. Place top layer on and smooth frosting over top and sides. Decorate with chocolate shavings from the candy bar. Chill until serving time.