Ingredients:

• 6 tablespoon cocoa 
• 3/4 cup margarine (1-1/2 sticks), softened to room temperature 
• 4 none eggs 
• 1/2 cup Kahlua 
• 1/2 cup vegetable oil 
• 1/2 cup water 
• 1 (3-oz.) package instant chocolate pudding mix 
• 1 (18.5-oz.) box chocolate cake mix 
• 1-1/2 lb powdered sugar, sifted 
• 2 to 4 tablespoon Kahlua
• 6 to 8 tablespoon milk
• 1 cup pecans, chopped

Directions:

Cake: Preheat oven to 325 degrees. In an electric mixer, beat all of the above cake ingredients, ignoring the ingredients called for on the package. Prepare 3 round layer cake pans with Baker's Joy. Divide the batter evenly among the pans, and bake in the preheated oven for 25 to 30 minutes or until cakes test done. Allow cakes to cool completely for 15 minutes before turning out of pans. Cool completely before frosting. Frosting: In an electric mixer, cream the margarine, cocoa, and powdered sugar; then gradually add the Kahlua. Beat to mix; then add just enough of the milk to make the frosting a good spreading consistency. Frost each layer top, and sprinkle with pecans. Stack the 3 layers to make the cake; then frost the cake sides without pecans.