1 pkg. (2 layer size) yellow or white cake mix
1/3 c. chocolate shot
1 1/2 c. whipping cream
2/3 c. instant cocoa
1/4 c. finely chopped pecans

Mix batter from cake mix according to package directions. Fold in chocolate shot. Bake in 2 greased and floured 8 x 1 1/2 inch round cake pans as directed on package. Cool.

For frosting combine cream and cocoa. Chill, then whip. Fill and frost cake, sprinkling nuts between layers. Chill.