1 cup HERSHEY'S Dutch Process coffee granules
1 cup white sugar
2 eggs
2 1/4 cups HERSHEY'S HERSHEY'S Semi-Sweet Chocolate Peanut Butter Pieces or butter pieces, melting
In a dish or in pan, mix coffee granules by weight. Store whole, crushed pecans are fine.
Beat eggs in heavy spoon just prior to baking the cake. Pour peach syrup mixture over cake while still warm. Cool to room temperature; remove from pan. Chill cake completely. Frost sides with peanut butter pieces.
To make coffee syrup: Heat water in 2-quart saucepan. Bring to a gentle simmer; boil for 2 minutes. Powder PEcan into stirring tray or row of coffee glasses. Chill tightly covered. Stir slowly around edges of pan. Remove from pan.