Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside. Place molasses in a 2-cup glass measure; add water to equal 1-1/3 cups and stir to combine. Transfer to a large mixing bowl. Add 1 tablespoon coffee crystals and stir to dissolve. Add cake mix, eggs, and oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes. Pour into prepared pan. Bake about 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
While cake is cooling, in a small mixing bowl stir together the flour, brown sugar, and cinnamon. Cut in the 3 tablespoons butter until crumbly. Stir in pecans. Knead with fingers until mixture starts to cling together. Mixture should form small moist clumps. Spread clumps in an even layer in a 15x10x1-inch baking pan. Bake in the 350 degree F oven for 10 minutes or until lightly golden. Transfer to a piece of foil to cool.
For frosting, in a large mixing bowl beat 1/4 cup butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the powdered sugar and beat until combined. In a small bowl stir together the cream and the 1 teaspoon instant coffee crystals until dissolved. Add to powdered sugar mixture along with vanilla. Beat until combined. (Mixture may appear curdled.) Gradually add remaining powdered sugar and beat until smooth and spreadable. If necessary, beat in additional cream or milk to make spreadable. Frost cooled cake with frosting and sprinkle with toasted pecan mixture. Makes 16 servings.