Chocolate Teacakes

1  cup butter or margarine
1/2  cup sugar
1  package chocolate chips 6 ounce
2  teaspoons Vanilla
2  cups sifted flour
1/4  cup cocoa
1/2  teaspoon salt
2  cups finely chopped pecans
Powdered Sugar

Cream butter, sugar and vanilla. Combine flour, cocoa and salt. Blend dry ingredients into creamed mixture, add pecans and mix well. Shape into 1 inch balls. Place on a cookie sheet. Bake at 325°F for about 20 minutes. Do not brown. Cool slightly, while still warm roll in powdered sugar, repeating until outside remains white.

Chocolate Tea Cake
Yields 7 dozen.

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