3 cups self-rising flour
1/2 cup unsweetened cocoa powder
3/4 cup white sugar
4 eggs
2 1/4 cups instant ready-to-spread chocolate chips
2 1/2 cups chopped pecans
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10x15 inch dish.
Sift together 3 cups flour, cocoa and sugar. Beat in eggs one at a time, then stir in the melted chocolate and pecans. Don't stir.
Pour batter into prepared dish. Bake for 50 to 55 minutes in the preheated oven, then reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until a knife inserted into center comes out clean. Let cool 15 minutes before using as directed on the box.
To make it for your 16th birthday: Melt chocolate and 1/2 cup pecans in microwave oven over medium-high heat. Drop by rounded spoonfuls onto cake cutting sheet. Prepare a monkey bar by filling half of the chocolate half of the jar with pecans. Place another half-loaded bar on top of the one you just made. Cramp, dip and repeat with remaining chocolate and pecans inside and outside hazelnut wrappers. Place final little bar on top and garnish with a cherry end. Toast 10 minutes more before serving.