2 c. sifted all purpose flour
1 1/4 c. sugar
2 tsp. baking powder
1 tsp. salt
2 tsp. instant coffee, dry
1 c. milk
1/2 c. Crisco
2 tbsp. molasses
2 eggs
1 tsp. vanilla

Into a large mixing bowl sift together flour, salt, and baking powder. Add sugar, instant coffee, milk, Crisco, and molasses. With an electric mixer blend very well at low speed. Add eggs and vanilla and blend at low speed to mix. Beat at high speed 2 more minutes. Grease and flour a 9 x 13 inch baking dish. Bake 35 to 45 minutes (glass dish-325 degrees or pan -350 degrees.)

Cool and frost with recipe that follows; add crunch topping last.

FROSTING: Blend together 2 tablespoons butter and 1 1/2 cups powdered sugar. Add 2 tablespoons milk and 1 teaspoon instant coffee. Beat well and add 1/2 teaspoon vanilla, beating to mix thoroughly.

CRUNCH:

In a medium bowl cut together 2 tablespoons butter, 1/4 cup flour, and 2 tablespoons brown sugar until it makes coarse crumbs. Add 1/2 cup chopped pecans. Bake at 350 degrees for 15 minutes. Cool and break into pieces. Crumble over icing.