1 c. sugar
1 c. flour
1 stick butter
4 eggs
1 can Hershey's syrup
1 c. chopped pecans

MOCHA ICING:

1 stick butter
1/2 box powdered sugar
1 tsp. vanilla
Strong coffee
3 tbsp. cocoa

Beat and cream butter and sugar until creamy. Add eggs, one at a time. Add flour, then Hershey's syrup and fold in pecans. Bake in greased 9x13 inch pan 30 minutes. Sprinkle with powdered sugar or frost.

FROSTING: Cream butter, add powdered sugar, cocoa, vanilla, and thin with cool strong coffee.