1 cup butter
1 cup bourbon
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa powder
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
4 teaspoons vanilla extract
6 chocolate candies
1 (12 ounce) can coffee, unmixed
1 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). Grease and flour 2 (8 ounce) packages of chocolate pipe cake mix. Set aside to cool.
In a large bowl, cream together the softened butter or margarine, bourbon, sugar and eggs until smooth. Stir in the cocoa. Combine the flour, salt, cinnamon, and vanilla; mix into the creamed mixture just until incorporated. Mix in the chocolate candies. Fold in the coffee and pecans. Roll into 1/4 inch blocks.
Place chocolate blocks in the prepared baking dish and spread evenly. Place pecans at the bottom of the dish. Place another chocolate block over the pecans; spread evenly over the pecans. Press the remainder of the chocolate cake onto the top and bottom of the cake holes. Brush chocolate with frosting by placing shorter, more rounded edges over the pecans, pressing as tightly together as you can.
Bake for 45 to 50 minutes in the preheated oven, or until centers of the cakes are lightly browned. Cool completely before removing from pan. Store cake tightly covered in an airtight resealable plastic bag.