3/4 c. firmly packed sugar
3/4 c. chopped pecans or walnuts
3 tbsp. flour
1 1/2 tsp. instant coffee
3 tbsp. melted butter

Combine. Reserve for topping. 1 1/2 tsp. baking soda 1 tsp. salt 2 c. firmly packed brown sugar 3 unbeaten eggs 1 1/2 c. sour cream 1 1/2 tsp. vanilla 1 1/2 sqs. (1 1/2 oz.) unsweetened chocolate 1/3 c. boiling water

Sift flour, soda, and salt into a large mixing bowl. Add brown sugar; mix well. Add unbeaten eggs, sour cream, and vanilla. Beat with spoon until smooth. Melt chocolate in boiling water. Add to batter; mix thoroughly. Pour into 13 x 9 x 2 inch pan (well greased and lightly floured on bottom only). Sprinkle with the reserved topping. Bake in moderate 350 degree oven for 45 to 50 minutes. Serve warm or cold.