Chocolate Cadillac Cookies

1 stick (8 ounces) of butter
3 cups chocolate chips, divided
4 ounces unsweetened chocolate, coarsley chopped
2 1/2 tsp. imstant coffee granules
1 T. hot water
4 eggs
1 1/2 c. sugar
2 1/2 tsp. vanilla
3/4 c. flour
1/2 tsp baking powder
1/2 tsp salt
1/4 c. pecan pieces

Preheat oven to 350 degrees
Grease heavy baking sheets (do not use non-stick pans) I baked mine on parchment paper.
In microwave or double broiler, melt the butter, 1 1/2 c.of chocolate chips, and unsweetened chocolate. Dissolve coffee in one tablespoon of hot water; stir it into melted chocolate. Cool slightly.
In large mixing bowl, cream eggs, sugar, and vanilla until mixture is thickened . Stir in chocolate.
Sift together flour, baking powder and salt and fold into batter. Fold in remaining 1 1/2 cups of chocolate chips and pecan pieces. If kitchen is hot or dough is very runny, refrigerate batter 15 to 20 minutes.

Drop dough by the tablespoon onto cookie sheets; bake 8 to 10 minutes. Cookies will be very soft when they come out of the oven ; transfer carefully from baking sheets to cool. Makes 3 to 4 dozen!

Apricot Lemon Bundt Cake

1 package of Duncan Hines Lemon Cake Mix
4 eggs
1 c. apricot nectar
1 c. oil

Mix ingredients and pour into a greased bundt pan. Bake approximately 30 minutes at 350 degrees.

Icing:

3 lemons
1 c. powdered sugar

While cake is still in the pan and warm, pike holes in the cakes with a large cooking fork or a chopstick.
Pour icing over the cake. When cool, invert onto a nice glass plate and sprinkle with powdered sugar.

I put some fine greenery around the plate and a blossom from a red geranium in the center.