1. Preheat oven to 350. Grease a 13 x 9 inch baking pan; set aside. Put molasses in a 2 cups glass measuring cup; add enough water to measure 1 1/3 cups total liquid and stir to mix. Transfer to large mixing bowl. Add 1 Tbsp. coffee crystals. Stir to dissolve. Add dry cake mix, eggs, and oil. Beat with mixer on low speed til mixed. Beat on medium speed for 2 minutes. Spread batter evenly in prepared pan. Bake about 30 minutes or til a toothpick inserted near center comes out clean. Cool in pan on wire rack.
2. While cake is cooling in small bowl, stir together flour, brown sugar and cinnamon. Using a pastry blender cut in the 3 Tbsp. butter til crumbly. Stir in pecans. Knead with fingers til mixture starts to cling together. Mixture should form small moist clumps. Spread clumps evenly in a 15 x 10 inch baking pan, Bake about 10 minutes or til lightly golden brown. Transfer to piece of foil to cool.
3. For frosting, in large mixing bowl, beat the ¼ cup butter with mixer on medium speed for 30 seconds. Add 1 cup of the powdered sugar, beat til mixed. In small bowl, stir together the ¼ cu half and half and the 1 tsp. instant coffee crystals til dissolved. Add to powdered sugar mixture along with vanilla. Beat til mixed. Mixture might appear curdled. Gradually add remaining 2 ½ cups powdered sugar, beating til smooth. If needed, beat in enough additional half and half to make frosting of spreading consistency. Spread frosting over cooled cake; sprinkle with toasted pecan mixture. Makes 16 servings