Coat two 8-inch cake pans with cooking spray. Line the pans with wax paper and coat again with cooking spray.
Combine the brownie mix, water, oil, and eggs; stir in the pecans. Spread the batter evenly into the prepared pans. Bake at 350°F for 23-25 min. Let cool in the pans on wire racks 5 min, then invert onto wire racks. Carefully remove the wax paper and let the layers cool completely.
Combine the whipping cream and coffee granules, stirring well. Beat at medium speed until foamy; gradually add powdered sugar, beating until stiff peaks form.
Spread the whipped cream mixture between the layers, and over the top and sides. Cover and chill 1-2 hours. Garnish with chocolate shavings.
Notes
The brownie mix package weight was not fully legible on the card.
Powdered sugar is called for in the whipped cream step but wasn’t listed in the ingredients on the card — likely an omission by the original writer, added here since the method clearly needs it.
