Creamy Mocha Fudge
1/2 cup cocoa
3 1/2 cups confectioners' sugar
1/4 cup whipping cream
1/2 cup butter
2 tablespoons very strong coffee
1/2 cup pecans, coarsely chopped
Stir together cocoa and icing sugar in large bowl until well blended. There
should be no lumps.
Melt butter over medium heat. Add coffee and beat with an electric beater until
smooth. Fold in pecans.
Turn into wax paper-lined loaf pan.
Smooth top with knife dipped in warm water.
Refrigerate until set. When set, turn and cut into squares.
