Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Pecans, finely chopped |
| 2 ounces | Semi-sweet chocolate, |
| Grated | |
| 2½ cup | Flour |
| 4 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 1½ cup | Sugar |
| ⅔ cup | Crisco |
| 1¼ cup | Milk |
| 1 teaspoon | Vanilla |
| ⅔ cup | Egg whites (4 large or 5 |
| Medium) | |
| 2 | Sq baking chocolate |
| ½ cup | Sugar |
| ¼ cup | Water |
| 4 | Egg yolks |
| ½ cup | Crisco |
| 1 teaspoon | Vanilla |
| 2 cups | Confectioners' sugar, |
| Sifted |
CHOCOLATE FROSTING
Place pecans evenly over bottoms of two well-greased and lightly floured 9-inch round layer pans. Sift together flour, baking powder, salt and sugar into mixing bowl. Add Crisco, milk, and vanilla. Beat for 1½ minutes, 150 strokes per minute, until Bake in a moderate oven (350 degree .F) 35 to 30 minutes. Let cool in pans 10 to 15 minutes before turning out. Cool thoroughly and frost layers, nut side up, with chocolate frosting. Spread frosting between and on sides of layers, but frost only ½ inch around top edge of cake. Decorate chocolate frosting with reserved ⅓ cup white frosting, thinned with 1 to 2 teaspoons water for easy spreading.
Chocolate Frosting: Combine 2 squares (2 oz) baking chocolate, sugar and water in sauce pan. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth and thickened. Remove from heat. Add egg yolks; beat thoroughly. Cool.
Cream Crisco and vanilla. Gradually blend in sifted confectioners' sugar, creaming well. Reserve ⅓ cup of this frosting to decorate cake. Add the cool chocolate mixture to remaining white frosting; beat until smooth.
From Pilsbury's 5th Baking Contest--Mrs. Bernard Kanago, Webster, South Dakota--$25,000 1st prize winner From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini