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

Cream mayonnaise and sugar. Add vanilla, blend alternately flour, cocoa and coffee. Blend to a smooth consistency. Pour into a buttered and floured 9"x13" baking sheet. Top with pecans and bake 40 minutes at 350 degrees.