1 c. JFG mayonnaise
2 c. sugar
2 tsp. vanilla
2 c. self-rising flour
1 c. brewed JFG coffee
1 c. pecans, chopped
1/2 c. cocoa

Cream mayonnaise and sugar; add vanilla; blend. Alternate flour, cocoa and coffee; blend to a smooth consistency. Pour into a buttered and floured 9 x 13 inch baking sheet. Top with pecans. Bake at 350 degrees for 40 minutes.