My inspiration cake

Yield: 12 servings

Measure Ingredient
\N \N CAKE:
1 cup Chopped pecans
2¼ cup Flour
1½ cup Sugar
4 teaspoons Baking powder
½ teaspoon Salt
⅔ cup Shortening
1¼ cup Milk
1 teaspoon Vanilla
4 \N Egg whites
2 ounces Semi-sweet chocolate,
\N \N Grated
\N \N FROSTING:
½ cup Sugar
2 ounces Unsweetened chocolate
¼ cup Water
½ cup Shortening
1 teaspoon Vanilla
2¼ cup Powdered sugar
1 tablespoon Up to ...
2 tablespoons Water

(1953 Pillsbury Bake Off Winner) Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Sprinkle pecans evenly over bottom of both greased and floured pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients except egg whites and chocolate.

Beat 1½ minutes at medium speed. Add egg whites, beat 1 ½ minutes. Carefully spoon ¼ of batter into each nut-lined pan; sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully.

Bake at 350 degrees for 30 to 40 minutes until golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool completely.

In small saucepan, combine ½ c sugar, unsweetened chocolate and ¼ c water; cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool. In small bowl, combine ½ c shortening and 1 t vanilla. Gradually add 2 c of the powdered sugar until well blended. Reserve ⅓ c white frosting. To remaining frosting, add cooled chocolate, remaining ¼ c powdered sugar and enough water for desired spreading consistency.

To assemble cake, place one layer, nut side up on a serving plate.

Spread top with about ½ c chocolate frosting. Top with remaining layer, nut side up. Frost sides and ½ inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency; pipe around edge of nuts on top of cake.

Lois Kanago, SD.

Submitted By TERRI WOLTMON On 02-22-95

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