2 cups granulated sugar
1/2 cup all-purpose flour
3/4 cup cocoa
5 eggs, beaten
1 cup plus 2 tablespoons butter, melted
2 teaspoons vanilla extract
1/2 cup chopped pecans

Kahla Cream
1/2 cup confectioners' sugar
3 tablespoons Kahla liqueur
1 cup whipping cream

Combine sugar, flour, and cocoa. Add eggs. Beat in melted butter and vanilla. Stir in chopped pecans. Pour into 8 custard cups. Set in 13 x 9 x 2 inch pan and add water halfway up. Bake for 40 to 45 minutes at 300 degrees F.

Serve warm with Kahla Cream on top.

To make Kahla Cream: Whip cream until it starts to thicken. Add sugar and liqueur and continue to beat until proper consistency.