First layer
1 cup (2 sticks) butter
9 tablespoons cocoa
3 tablespoons vegetable oil
2 cups granulated sugar
3 eggs, beaten
1 cup all-purpose flour
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 300 degrees F. Grease a 13 x 9-inch baking pan.

Melt butter in large (8-cup) measuring cup. Add cocoa and oil. Mix. Stir in sugar and eggs quickly until mixed well. Stir in flour, pecans and vanilla extract. Pour into prepared pan and bake for 40 to 45 minutes (check after 30 minutes). Cool.

Second layer
1/2 cup (1 stick) butter
3 ounces cream cheese
1 teaspoon almond extract
1 (16 ounce) box confectioners' sugar
2 tablespoons milk

Cream butter and cream cheese in mixer. Add almond extract, confectioners' sugar and milk. Beat until smooth and creamy. Spread over cooled first layer. Refrigerate until cool all the way through.

Third layer
3 tablespoons butter
3 (1 ounce) squares semisweet chocolate
2 tablespoons granulated sugar
1 tablespoon cream sherry

Melt butter and chocolate in a 2-cup measuring cup. Add sugar and sherry and mix well. Spread or drizzle over first 2 layers. Refrigerate overnight.

Let sit at room temperature before cutting into small (1-inch) squares.

Makes about 8 dozen.