1 cup margarine
1 3/4 cups packed light brown sugar
2 1/4 cups coffee liqueur
4 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sour cream
1 cup milk
1 cup chopped pecans
1 (4 ounce) package cream cheese
1 teaspoon vanilla extract
1 cup chopped pecans
Melt margarine in a medium bowl. Add brown sugar, coffee and eggs; beat until blended. Stir flour into sour cream. Continue mixing until flour is blended.
Pour batter into prepared pan. Sprinkle pecans over top. Refrigerate 8 hours or overnight.
Plum and/or cherry pie crusts can be stored in refrigerator
Reserve 2/3 cup reserved peach juice and 1/4 cup reserved chocolate for bakers' hands. Fill reserved peach and cherry pie shells with filling and drop pecans by tablespoon lengthwise on top. Chill for 3 hours before frosting.