1 cup white sugar
1 cup brown sugar
2 eggs
1 pinch salt
1/2 cup all-purpose flour
4 tablespoons quick-acting instant pudding mix
1/8 teaspoon salt
2 teaspoons unsweetened cocoa powder
1 tablespoon boiling water
3 egg whites
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup dried dates
1 cup flaked coconut
1 cup dried dates
2/3 cup chopped pecans
1 cup pecan halves
1 cup chopped pecan halves
1 tablespoon water
3 tablespoons milk
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a small saucepan or saucepan.
In a medium bowl, combine 1 cup sugar, brown sugar, and eggs. Beat until light and fluffy. Stir in flour, salt, and instant pudding. Gradually stir in cocoa powder and water. Pour batter into prepared pan.
Pour pudding into prepared pan. Spread pecan halves evenly over the top of the batter, then layer pecan halves over the pudding. Pour remaining 1 cup sugar and 2 tablespoons over the pudding.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn pudding out and let cool completely before removing foil.