2 c. flour
1 1/4 c. sugar
2 tsp. baking powder
1 tsp. salt
2 tsp. instant coffee
1 c. milk
1/2 c. shortening
2 tbsp. molasses
2 eggs, unbeaten
1 tsp. vanilla

Into mixing bowl sift flour with sugar, baking powder, salt, and coffee. Add 3/4 of the milk, shortening, and molasses; beat 1 1/2 minutes; with electric mixer, blend at lowest speed, then beat at a low speed. Add remaining milk, eggs, and vanilla. Beat 1 1/2 minutes Turn into 13 x 9 inch pan, well greased and lightly floured on bottom only. Bake at 350 degrees for 35-45 minutes. Cool and frost.

Top with Praline Crunch:

While cake is baking prepare Praline Crunch as follows: Cut 2 tablespoons butter into 1/4 cup flour and 2 tablespoons brown sugar to make crumb mixture. Add 1/4 cup chopped pecans. Place in small pan. Bake at 350 degrees for 15 minutes. Cool; break into small pieces.

BUTTER CREAM FROSTING:

2 tbsp. butter
1 1/2 c. confectioners sugar
1 tsp. instant coffee
2 tbsp. cream or milk
1/2 tsp. vanilla

Blend butter and sugar. Combine vanilla, cream and instant coffee; add to sugar-butter mixture, a few drops at a time, until of spreading consistency.

A good deed is never lost. He who sows courtesy, reaps friendship, and he who plants kindness, gathers love.