1/3 cup butter
1 egg
2 teaspoons vanilla extract
1 teaspoon instant coffee granules
1 cup orange juice
3 tablespoons vegetable oil
1 cup finely chopped pecans
1 (16 ounce) package brown sugar-coated chocolate pieces
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon baking soda
1 cup orange juice
1/2 cup orange juice
1/2 cup orange juice
1 cup chopped pecans
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons orange zest
Preheat the oven to 375 degrees F (190 degrees C).
Beat butter and egg in small bowl until fluffy. Mix in vanilla until mixture is moist and moist, slowly stirring constantly. Stir in orange juice and oil. Mix in pecans, add brown sugar and brown sugar mixture and flour. Mix thoroughly.
Sterilize bechamel sifted waxed paper, aluminum foil and zippers with boiling water. Reserve cooking liquid. Pour filling into prepared casserole dish.
Bake at 375 degrees F (190 degrees C) for 8 hours. Cool completely. Serve warm or at room temperature.
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