1 c. butter
3 tbsp. powdered sugar
1 1/2 c. light brown sugar
1 tsp. vanilla
1 (1 oz.) square unsweetened chocolate, melted
Mocha Icing
1 c. flour
2 eggs
2 tbsp. flour
1/2 tsp. baking powder
1/2 c. flaked coconut
1 c. chopped pecans

Combine butter, flour and powdered sugar with a pastry blender; spread in a 9"x9" pan. Bake 10 minutes at 350 degrees. Beat eggs in a mixing bowl; add remaining ingredients (except icing) and mix to blend. Spread over first layer and bake 25 to 30 minutes more. When cool, spread with Mocha Icing.

MOCHA ICING: Beat 1/4 cup butter until creamy; add 1 tablespoon cocoa, 1/2 teaspoon vanilla, 1 2/3 cup powdered sugar and 3 tablespoons hot strong coffee. Beat 2 minutes; let stand another five minutes and spread on cake. Allow to set for a few minutes before cutting into bars. Yield: 48 bars. Double recipe and bake in a jelly roll pan.